Ingredients
- Feta-Chimichurri Sauce:
- 1 loin lamb chops, about 1-inch thick
- extra virgin olive oil for brushing
- kosher salt and freshly ground black pepper for sprinkling
- salt
- freshly ground black pepper
- 1 tablespoon dried orange rind
- 1/2 tablespoon chili powder
- 1 teaspoon sea salt
- 6 cloves garlic, coarsely chopped
- 3 bay leaves
- 1 fresh ancho chile, with seeds, coarsely chopped
- 1 fresh Serrano chile, with seeds, coarsely chopped
- 1/2 tablespoon salt
- 3/4 cup fresh flat-leaf parsley, finely minced
- 1/4 cup fresh oregano, finely minced
- 1/4 cup basil, minced
- 1/4 cup distilled white vinegar
- 1/3 cup extra-virgin olive oil
- 1/2 cup Greek feta cheese, crumbled
- Barbados Sweet Potatoes
- 3 large sweet potatoes
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon habanero powder or any pure chile powder
- 1/4 cup packed dark brown sugar
- 3 tablespoons fresh ginger, grated
- 2/3 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon Jamaican dark rum
- 1/2 teaspoon ground allspice
Preparation
Step 1
Prepare a fire in a charcoal grill or preheat a gas grill
Brush each of the chops on both sides with olive oil and season with salt and pepper. Mix the salt, pepper, orange rind, chili powder and sea salt together to create the Basque rub. Rub with the entire Basque blend until well coated. Cover, set in refrigerator, and let sit for 30 minutes.
Prepare the green sauce by combining the garlic, bay leaves, ancho, Serrano chile and salt with a small amount of vinegar and water in a blender until a smooth sauce has formed. Transfer to a mixing bowl and add the parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined, and crumble in feta cheese. Set aside, & refrigerate while the lamb chops are grilling.
Grill for 4-5 minutes on each side for medium-rare lamb.
Serve immediately with the chimichurri sauce either beside the lamb or spooned into small ramekins and set on a plate.
Yields 4 servings.
Barbados Sweet Potatoes
Preheat the oven to 350ºF.
Prick each sweet potato several times with a fork and wrap each one in foil. Bake for 1 hour or until the potatoes give slightly when you touch them. Let them cool in the foil while you prepare the pan.
With your fingers, coat a 9-by-13-inch baking pan (preferably glass) with the vegetable oil.
Remove the foil from the potatoes and, when they’re cool enough to handle, peel and cut into ½-inch-thick slices. Layer the slices in the pan.
Mix the butter, chile powder, brown sugar, ginger, orange and lime juices, rum, and allspice in a small bowl until smooth. Drizzle the mixture over the potato slices.
Cover the dish with a sheet of foil and bake for 15 to 20 minutes, until they are barely tender.
Remove the foil and bake for an additional 10 to 15 minutes, until the topping just begins to look crisp. Serve hot or warm.
Yields 4 to 6 servings.