“Turquoise: A Chef’s Travels in Turkey,” by Greg and Lucy Malouf. Serves 4.
Ingredients
1 clove garlic
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 small shallot, finely chopped
1 teaspoon finely chopped rosemary
4 sprigs dried oregano
1/2 teaspoon ground sumac
Juice of 1 lemon
1/4 cup extra-virgin olive oil
8 double lamb cutlets
Directions
Crush the garlic with the salt, then combine with the pepper, shallot, herbs, sumac and lemon juice in a bowl. Whisk in oil to make a thick, pungent dressing. (This may not look like a lot, but a little goes a long way.)
Heat a griddle or barbecue to its highest setting. Brush the cutlets very lightly with a little of the dressing, then cook for 2 minutes on each side for medium rare. Toward the end of the cooking time, brush on a little more of the dressing.
Serve cutlets hot from the grill with the remaining dressing on the side.
