*We’re falling into spring with our friends at Chateau St. Jean. This is the first in a series of three springy date night recipes. We’re starting with a Grilled Lamb Salad that is both hearty and light – just what is needed as we slowly move away from long gray days of winter and into light, breezy and nearly warm spring. We’ve paired this recipe with their Cabernet Sauvignon. With aromas of berries and spice it holds up to the lamb quite nicely.

I hate to admit it but it is true what they say about Seattle – it rains, a lot. This year in particular has proven that point beyond what I feel it needs to. We’ve broken many sodden records and recently a headline read “Never-ending gloom? Seattle has had just 3 sunny, mild days since the start of October” That’s right, we have had a collective 30 hours and 51 minutes of sunshine since the beginning of October.

I’ve reached the point in the season where I am desperately ready for the next. I’m ready to feel a bit of sun on my face, get my hands dirty in the garden, wander the beach (without four layers on) and pluck sun-warmed berries off the vines. The roaring fire in the fireplace was once cozy but now I curse it for its necessity.

This morning, Roman was ready for school well before it was time to leave. He put on his hooded rain jacket and favorite baseball hat, grabbed his wooden bat and went outside to practice his swing. I held my coffee cup in tight as I watched him take swing after swing while the rain trickled off the brim of his cap. He turned to the window and saw me watching him with a big grin across my face. His lips curled into a smile, matching mine, before returning to swinging position never once letting the rain slow him down. 

Our marriage has weathered its fair share of seasons. In fact it was in the midst of a season that felt much like our gray, wet late winter days when Gabe and I started dating at home. I had resigned to settle into the season of raising young children while pushing aside our marriage. There will be time for us when they’ve grown I would say to myself but just like Roman out in the rain practicing for sunny days on the ball field, I decided that I couldn’t simply wait for this season to pass and expect that our relationship would be okay at the end of it. We needed to continue to live and invest in one another even – or especially – during the gray. Had we waited for the proper conditions – kids in school, sleeping through the night or even waited until they were out of the house – we would have missed so many beautiful moments together in the midst of children wailing, sharpie sketches on the wall and long sleepless nights. Because we made us a priority even when we felt we had nothing more to give at the end of the day, our relationship thrived in a season where it could have easily shriveled and suffered immensely.

In the kitchen I’m willing spring to come regardless of what it looks like outside. I won’t allow myself to sit around and simply watch the rain streak down my windows while there are delicious things to be enjoyed right now. This hearty yet healthful salad is a tip toe into spring as it’s laced with fragrant herbs and peppery greens. It is indeed decidedly green, which to me is the color of spring with fresh, bright and pungent herbs leading the charge.

If Israeli couscous is tricky to find you could easily substitute it for chickpeas, rice, lentils, quinoa or simply leave it out and serve as a more traditional salad. The same goes for the lamb. I love the gentle gaminess here but chicken, beef, fish or even grilled peppers and zucchini would all be lovely in its place.

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Grilled Lamb Salad with Couscous

Prep 15 mins

Cook 15 mins

Total 30 mins

Author Ashley Rodriguez

Yield 2 servings

This salad pairs beautifully with a glass of Chateau St. Jean Cabernet Sauvignon

Ingredients

1 pound lamb shoulder

Salt and pepper

1/2 cup Israeli couscous, cooked until just tender

4 cups assorted spring greens (mustard, arugula, watercress, friseé)

1 cup cherry tomatoes, halved

1/2 cup chopped cucumber

1/3 cup crumbled feta

1/4 cup sliced red onion

Lime wedges

1/2 cup basil and mint leaves

Dressing:

1/2 cup mint leaves, finely minced

1/2 cup basil leaves, finely minced

1/2 teaspoon ground cumin

2 tablespoons champagne vinegar

1/2 teaspoon honey

1 teaspoon dijon mustard

1/3 cup extra-virgin olive oil

salt

Instructions

Chef 1: Salt and pepper the lamb. Grill or roast until medium-rare, 145°F.

Chef 2: Prepare the dressing by whisking together the herbs, cumin, vinegar, honey, dijon and olive oil. Add a pinch of salt then taste and adjust the seasoning to your tastes.

Chef 1: On a serving platter arrange the greens, then the couscous, tomatoes, cucumber, feta, and onion. Drizzle on some of the dressing then top with the lamb and add more dressing. Top with more fresh herbs and a squeeze of lime.

Chef 2: If the wine hasn’t been poured do so now.

Courses Dinner

Let’s keep this quick today because 1. you have a video to watch and 2. you need to start marinating your leg of lamb.

Now I realize leg of lamb may not be the most traditional BBQ choice but that’s what I love about it. It’s unexpected. Lamb is also a healthy choice but for me I choose it because it is just tastes so good, especially when it’s marinated in toasted spices, fragrant herbs and creamy yogurt.

If you’ve been following along over the last week then you already have the recipes for your side dishes. This lamb sits on a plate beautifully with the Couscous with Fresh Cherries and the Grilled Vegetables with Mint Yogurt.

I hope you all have a fun, safe, and delicious 4th of July!

* Thank you Lean on Lamb for sponsoring this recipe and the Lamb Burger (which I made again last night and LOVED). As always, the words, recipe, images, and in this case, video, are mine.

And thanks, brother, for making the video with me.  

Grilled Leg of Lamb

adapted from Bon Appetit

2 1/2 tablespoons coriander seeds

1 tablespoon caraway seeds

1 tablespoon cumin seeds

1 teaspoon smoked paprika

2 tablespoons dried mint

2 cups whole milk greek yogurt, divided

6 garlic cloves, minced, divided

5 lemons

1/4 cup olive oil

1/4 cup water

1 4-5 pound leg of lamb

salt and pepper

For the spice mix: Toast the coriander, caraway, and cumin seeds in a dry pan over medium-high heat until fragrant, about 2 to 3 minutes.

Remove the seeds from the pan and let cool for about 5 minutes.

Grind the spices in a spice grinder then add them to a small bowl and combine with the smoked paprika and dried mint.

For the lamb: Butterfly the leg of lamb and open it up like a book. Generously season with salt and pepper.

Combine 1 cup yogurt with 3 minced garlic cloves and 3 tablespoons spice mix.

Slather the lamb with the marinade, cover then refrigerate overnight.

For the yogurt sauce: In a medium bowl combine the remaining 1 cup yogurt, 3 minced garlic cloves and 3 tablespoons spice mix along with the juice from 1 lemon, 1 teaspoon kosher salt, freshly ground black pepper, 1/4 cup olive oil and 1/4 cup water. Whisk well to combine. Cover and refrigerate. This can be made the day before, in fact the flavor improves after a rest in the fridge.

Grill the lamb: Let the lamb sit out at room temperature for about an hour.

Prepare the grill.

Over medium-high heat, grill the lamb for 10 to 15 minutes per side or until 145°F for medium rare.

Yogurt Sauce

1 cup yogurt

3 tbl spice mix (it’s what is left over)

3 garlic cloves, minced

2 tbl lemon juice

1/4 cup olive oil

1 teaspoon kosher salt

Freshly ground black pepper

Combine everything in a bowl. Taste and adjust seasoning to your liking. Cover and refrigerate until ready to serve.

The flavor is best if you make this the day before serving.

We’re in that in between where the weather tells us it’s summer but the calendar reminds us that school is still in session, deadlines loom, and we have three weeks to pack up six years of life in this house before we move it all to a new home. But we are indeed Seattleites because here, no matter what the calendar says or how long the to-do list is, when the sun is out you get outside. We have endured the gray months in order to revel in these sort of evenings where light lingers well passed bedtime and dinner demands to be enjoyed outside.

To-do lists exist and can not be ignored but they can be put on hold for the sake of sinking into an adirondack chair and taking a moment to simply enjoy the day rather than slog through it one check mark at a time. I, for one, will take any chance I can get to cook dinner over a fire while enjoying a cold glass of rosé in the sun. Especially when dinner is a very herby lamb burger capped with a grilled tomato, arugula plucked from the garden, whipped feta, and a soft bun. These are the meals and moments that power the to-do lists.

The lamb, however lean, is rich, packed with protein and nutrients and earthy in flavor. Lamb and herbs are both champions of spring and when combined into a burger and met with a hot grill it marks the intersection of spring and summer. Which, I might add, makes this a perfect contender for a Memorial Day BBQ. The burger is simply adorned with whipped feta (whipped with olive oil until creamy and light) peppery arugula, and a tomato seared over the grill to encourage sweetness and to create a texture that melts into the burger. This is the sort of burger that calls for a soft bun; a brioche or potato roll are both great contenders.

I do hope that your plans for this holiday weekend teeter more to the side of savoring than that of to-doing.

*A hearty thank you to the TRI-LAMB Group for sponsoring this post and thereby giving me the opportunity to create this burger which will become a regular on our summer rotation. Check out their Facebook page or Instagram for more great lamb recipes. As always, the words and the recipe are mine.

Spring Herb Lamb Burgers with Whipped Feta and Grilled Tomato

Serves 4

This recipe is really quite simple and can easily be doubled or tripled to feed a crowd. Use whatever mix of fresh herbs you have on hand keeping to mostly the light leafy ones like mint (lamb LOVES mint) parsley, chives, dill, basil, etc.

There's a bit of olive oil added to meat to tenderize and add in a bit of fat. I love the how lean lamb is but for the grill a bit of fat helps to ensure the burgers stay tender and juicy.

8 ounces feta

5 tablespoons olive oil, divided

1 pound ground lamb

1 cup fresh herbs (such as basil, mint, parsley, and dill), finely chopped

1 garlic clove, minced

3/4 teaspoon kosher salt

1 large tomato, sliced

4 burger buns

fresh arugula or other leafy green for serving

Combine the feta and 3 tablespoons olive oil in a food processor and process until completely smooth, about 2 minutes.

In a medium bowl combine the ground lamb, fresh herbs, garlic, kosher salt, and 1 tablespoon olive oil. Mix well.

Form into four 4 ounce patties.

Grill over high heat until cooked through, about 2 to 3 minutes per side or until the internal temperature reaches 160°F.

Remove the burgers from the grill and set aside.

While the burgers rest, brush the tomatoes with the remaining olive oil and place on the grill. Grill until char marks appear and the tomato just starts to soften, about 2 minutes per side, depending on the heat of your grill.

Grill the buns until toasted then spread the whipped feta on both halves. Add the lamb burger then top with a grilled tomato and fresh arugula.

I’ve fallen in love with a new way to cook. Well, let me clarify, it’s new to me.

Fire.

On our recent trip to the San Juan Islands I prepared a feast laced with Moroccan flavors almost entirely over an open flame. Madrona trees with  vibrant red-orange trunks framed the view of the Pacific just beyond the roughly formed fire pit. Ragged rocks held a grill in place that cradled packages of carrots braising with oil and cumin. Flames crept through the grill grates and charred the exterior of dozens of peppers in shades of orange, red and green.

The smoke danced with me around the fire and infused it’s scent deep into my clothes. This simple way of cooking felt so perfect in the setting of the islands where the pace of life varies greatly from the often frantic routine of the city just on the other side of coast. I was bursting with a gleeful self-sufficient pride and felt somehow more connected to my food than ever.

The marinated leg of lamb was placed on the grill and it seemed as if the flames were as hungry for it as I was. They lapped at the exterior, charring it in places while leaving the interior a tender medium rare.

Inside the fire-cooked food landed on platters and a few finishing touches were added masking a bit of the roughness and revealing a stunning feast.  A pleasant smokiness had permeated the meal reminding us all of the way in which it was cooked. I’ve said on many occasions that I could very easily be a vegetarian as so often it is the vegetables on the plate that have me going back for seconds and my meat portion is often left with many bites to spare. But when meat is mixed with smoke I go weak. One might even have to remind me to eat with a knife and fork as I instinctively feel the need to eat with my bare hands.

Such a simple thing – to cook over a fire. And I find it so funny that I think of it as being novel when in reality it’s the basis of all cooking. I’ve grown accustomed to my oven and my range that consists of four gas burners. So comfortable with it that a simple fire pit seems revolutionary. Remove the routine and get back to the basics and it’s a wonder what’s revealed. In the case of the fire it’s joy in simply cooking and finding flavors that satisfy a deep longing, one in which I hardly knew was there.

Feast by the Fire

Grilled Yogurt-Marinated Leg of Lamb

This is a lamb recipe for non-lamb eaters. Tender and full of flavor. The overnight bath in spiced yogurt helps rid any gaminess and leaves a flavorful cut of meat throughout. The recipe comes from Bon Appetit and seeing as this was my first go at a leg of lamb I pretty much stuck to the recipe aside from the occasional extra clove of garlic here or there.

These next two recipes are adapted from Mourad: New Moroccan by Mourad Lahlou. It’s a stunning book filled with Moroccan flavors that are presented in modern and inventive ways.

Harissa
This is what I consider a kid-friendly Harissa. Lots of deep flavor but light on spice. If you want more heat add more dried chilis, keep the seeds in or add a hefty pinch of cayenne.

Makes about 2 3/4 cups

1 roasted red pepper, seeds removed and roughly chopped
1 (14 ounce) can tomato puree,
3 cups cold water
1 1/2 tablespoons ground cumin
1 1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
2 dried red chilies (soaked in boiling water until soft, seeds removed - or kept in for more spice)
½ tablespoon sweet paprika
½ tablespoon smoked paprika
1/4 cup brown sugar
1/4 cup champagne vinegar
15 garlic cloves, coarsely chopped
6 tablespoons coarsely chopped flat-leaf parsley
6 tablespoons coarsely chopped cilantro
6 tablespoons extra virgin olive oil

Put all the ingredients except the olive oil in a large saucepan, and stir together. Place the pan over medium-high heat, and bring to a gentle simmer for 1-1 1/2 hours, stirring occasionally and adjusting the heat as necessary, until the puree has thickened and reduced to 2 1/4 cups. Don't let the heat go above a low simmer, and keep an eye on the mixture so it doesn't burn.

Working in batches if necessary, transfer the harissa to a blender, turn it on, and slowly drizzle in the olive oil. Process until smooth.
Store in the refrigerator in an airtight glass jar, with a film of the olive oil on top, for up to three months.

Brown Butter Farro

3 Tbsp kosher salt
2¼ cups faro, picked over and rinsed
1 cup finely diced red onion
2 Tablespoons olive oil
3/4 cup brown butter* melted and still warm

*Brown butter is simply butter that is melted until the milk solids have caramelized. Remove butter from heat once butter smells nutty and you see golden bits on the bottom. It will continue to brown off heat.

In a large saucepan add the farro and enough water to cover by at least 2 inches. Add the salt, and bring to a boil over high heat. Reduce the heat to a simmer and cook the farro until tender but not mushy, about 30 minutes. Drain the farro in a large strainer, shaking the strainer to remove the excess water.

Meanwhile, put the onions and oil in a large saucepan and set over medium-high heat. When the onions begin to sizzle, decrease the heat to medium and cook, stirring occasionally for 15 minutes, or until the onions have softened and are slightly caramelized. Set aside.
When ready to serve combine the farro with the onions and brown butter. Taste the farro and season with salt if needed.

You’ll have to forgive the casualness of the next set of recipes. I can’t not share them with you but I failed to accurately record the measurements while in the throes of preparing this feast. Please use these as guidelines and inspiration.

Grilled Feta with Onion, Tomato and Herbs

Place a desired amount of feta on two layers of aluminum foil. Cover with a drizzle of olive oil, sliced red onion, halved cherry tomatoes, fresh thyme and rosemary, salt, and preserved lemon (optional). Wrap tightly then place on a grill or over a fire for about 15 minutes or until heated through. Serve with oiled and grilled pita.

Grilled Pepper and Preserved Lemon Salad

Roast enough peppers (I used red and orange bell peppers as well as a couple poblanos) to yield roughly 3 cups that have be deseeded and sliced into rough ½” ribbons. Add to the peppers 1 teaspoon ground cumin, 1-2 tablespoons chopped preserved lemon, kosher salt, chopped cilantro and a healthy splash of olive oil. Taste and adjust seasonings to your desire.

Cumin Fire Roasted Carrots

each pouch serves 2-3 as a side

In each aluminum pouch add 5-7 peeled, whole carrots, a pinch of kosher salt, a drizzle of olive oil and a pinch of cumin seed. Wrap tightly in 2-3 layers of aluminum foil. Roast in a fire until carrots are tender. I roasted just off to the side of the fire and they took under and hour to roast.
Once roasted add carrots to a platter a drizzle with fresh lemon juice, more olive oil, a pinch of cinnamon and chopped flat-leaf parsley.

Fire Roasted Stone fruit with Cardamom and Dates

each pack of fruitserves 2-3

assorted stone fruits (peaches, nectarines, apricots, plums)
cardamom
dates
vanilla ice cream
orange blossom water (optional)

Halve and remove the pits from the fruit. Place roughly 2 cups of fruit on a sheet of aluminum. Add a handful of halved dates and sprinkle this mix with a pinch of ground cardamom. Wrap in two layers of aluminum and roast over a fire for about 30 minutes. I stopped roasted with I noticed some vibrant bubbling juices emerging from the pack.
Serve warm fruit over a scoop of vanilla ice cream. Sprinkle a bit more cardamom over the ice cream and add a drop or two of orange blossom water to the ice cream, if using.

*Thanks to my husband, Gabe, for taking many of images while I cooked his dinner.