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Chuck Dressler offered many great recipes his 2011 Talk of the Table column, ending all his articles with his trademark “As always, enjoy the cookin’ and then the eatin’!”

Talk of the Table Yes He eats His Own Cooking
Yes, this writer does eat his own cooking! PHOTO BY DORIS DRESSLER

August 2011

Chuck Dressler brought readers more summertime foods, these from Bon Appétit.

GRILLED LEG OF LAMB WITH ANCHO CHILE MARINADE: 8 servings

Pay particular attention to the lamb and marinade preparation, as this dish must marinate overnight in the refrigerator. Leftovers make great gyro sandwiches when the meat is thinly sliced and served in pita bread with sliced onions and tzatziki.

Marinade: I double the marinade to ensure all the meat will be covered and to eliminate the need to “flip and recover” the meat.

  • ½ cup dry white wine
  • ¼ cup extra-virgin olive oil
  • 8 garlic cloves, peeled
  • 4 tablespoons fresh oregano leaves, divided (3 and 1)
  • 3 tablespoons Ancho Chile powder (available in the spice section of most supermarkets)
  • 2 tablespoons fresh lemon juice
  • 2 green onions, divided (1 and 1)
  • 1 tablespoon (packed) dark brown sugar
  • 2½ teaspoons coarse kosher salt
  • 2½ teaspoons freshly ground black pepper

The Lamb:

  • 4-½ pound boneless leg of lamb opened flat like a book and trimmed of all fat and sinew (3½ pounds after trimming). Note: Trimming when the lamb is partially frozen makes the job a lot easier.

Combine the wine, oil, garlic, 3 tablespoons oregano, Ancho Chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in a blender. Blend the mixture until smooth. Transfer the marinade to a 13x9x2 inch (or larger, if needed) glass baking dish. Add the lamb and turn to coat evenly. Cover the dish tightly with plastic wrap and refrigerate overnight.

Prepare the barbecue at a medium heat. Grill the lamb with some of marinade still clinging to the surface until it is cooked to desired doneness, 15 - 16 minutes per side for medium rare (130 F). Transfer the lamb to a carving board and let it rest 15 minutes before carving.

Meanwhile, finely chop the remaining green onion and 1 tablespoon oregano leaves and combine in a small bowl. Thinly slice the lamb across the grain. Arrange the lamb slices on a platter, pouring any accumulated juices over the meat. Sprinkle with the chopped onion and oregano mixture and serve.

Tzatziki

  • 3 tablespoons olive oil
  • 1 tablespoon vinegar
  • 2 cloves garlic, minced finely
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 cup Greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced (Seedless cucumbers eliminate seeding)
  • 1 teaspoon chopped fresh dill

Combine the olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving. Garnish with a sprig of fresh dill just before serving.

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