CutandBaste.com

For the grilled lamb:

• 4 lamb chops
• 5 garlic cloves, crushed
• 2 T tomato paste
• 1 T garam masala
• 1 T cayanne pepper
• 4 sprigs of rosemary
• 1/2 cup soy sauce
• 3/4 cup red wine

For the risotto:

• 3 links lamb merguez sausage
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 cup chopped leaks (about 2 small leeks)
• 1 cup arborio rice
• 1 cup white wine
• 6 cups chicken stock
• 1/2 cup grated young sheep’s milk cheese
• 1/4 cup chopped chives
• 3 T chopped lemon thyme

Lamb marinade: Saute garlic in olive oil with tomato paste and garam masala until garlic is slightly soft.  Add rosemary, soy sauce, and wine and bring to a boil.  Remove from hear, place in a large bowl or shallow baking dish and cool.  Once cool, add lamb and refrigerate for at least a couple hours.

Because the timing can get tricky with both grilling lamb and cooking risotto, I start by cooking the risotto until it’s about 3/4 finished, turn the heat off, and then grill the meat until its about 3/4 finished.  Then finish the lamb in the oven on very low heat while cooking the risotto.

For the risotto, saute sausage over med-high heat until browned.  Remove.  Add onion and saute until transparent.  Add garlic and leeks and cook for a minute or two over lower heat.  Add rice and cook for a few minutes to toast slightly.  Add wine and cook until rice has absorbed the liquid.  Add stock 1/2 cup at a time and stir constantly until the rice is al dente.  Fold in the cheese and garnish with chives and thyme.

For the lamb chops, grill over direct heat until a nice crust forms.  Move to indirect heat and cook until medium-rare.

The idea for these tacos came from this incredible dish that Nobu serves with tuna sashimi and thinly sliced jalapenos.  The tuna should be very high quality and seared just a bit to keep the inside raw.

• 1 sashimi-grade tuna steak, cut 1 inch thick
• 1/2 cup soy sauce
• 1/4 hot sauce
• 2 T honey
• 1 cup mayo
• 2-4 chipotle peppers
• 1 small head of chicory, very roughly chopped
• 1/2 cup cilantro, chopped
• 2 avocados, thinly sliced
• 2 T olive oil
• 2 T champagne vinegar
• 6 corn tortillas
• pickled jalepenos to garnish
• 1 cup Lamb Chopper cheese, thinly sliced (Sheep’s milk, Cypress Grove Chèvre, Caliornia)

Cut tuna into 1″ x 1″ strips.  Mix with soy sauce, hot sauce, and honey and marinade for a few hours.

Blend 2-4 chipotle peppers with the mayo.

Toss the chicory, cilantro, avocados, oil and vinegar in a small bowl.

Grill the tuna strips over high heat just until the outside is seared.

To finish, warm the tortillas on the grill or in the oven, spread a thin layer of chipotle mayo on the tortillas and add chicory avocado salad, cheese, tuna and pickled jalapenos.