Grilled Lamb with Almond Cherry Pilaf

A Turkish dish that’s perfect for a summer barbecue

The Turkish people lived for millennia as herdsman on the plains of Central Asia, and their love for grilled meat undoubtedly is a relic of this past. Lamb is the most common meat served, and it is grilled as chops, cubed on skewers, or ground and grilled as patties formed around skewers. The lamb is generally spiced with seasonings such as chili flakes and sumac (ground berries that have a sour taste), but I wanted to make a lighter, more herb-based marinade, so I chose to use liberal amounts of oregano and thyme, herbs that are commonly used in Turkish cuisine. In fact, on our first night in Turkey we ordered grilled lamb chops, which were simply seasoned but served with a side of dried thyme. When we sprinkled the herb over the meat, it was unbelievable how much more succulent it tasted.

Pilaf, at least rice, was imported from Asia long after the Turks had settled along the shores of the Mediterranean. Rice was expensive and reserved for the wealthy, but bulgur (cracked wheat) pilaf was what the common people of Anatolia have eaten since the dawn of history, and it is still common in central and eastern Anatolia. We ate a lot of both types of pilaf, but I guess I have expensive tastes: I preferred the rice, especially when it was mixed with dried nuts and fruit. One the best pilafs we tasted in Turkey was prepared with currants and pine nuts. For my pilaf recipe, I decided to use the ingredients I had on hand, and I was fortunate to have an abundance of frozen sour cherries, part of the bounty of last summer’s fruit harvest. Almonds seemed like the perfect compliment.

Turkish Grilled Lamb Chops:

Ingredients:

· 8 lamb chops

· ¼ c. olive oil

· 6 cloves garlic

· 2 T chopped fresh oregano

· 2 T chopped fresh thyme

· Salt

· Pepper

Directions:

1. Mix oil, garlic and herbs in a shallow dish. Coat lamb on both sides with the marinade. Marinade for 1 hr at room temperature.

2. Sprinkle salt and pepper on both sides of the lamb chops and grill for 10 – 12 minutes over a high flame. Closely monitor the grilling: the dripping oils can cause flare-ups which can burn the meat.

3. Allow the meat to rest for at least 5 minutes before serving. Serve with almond, cherry pilaf (recipe below).

Almond Cherry Pilaf:

Ingredients:

· 1 c. long grain rice (like basmati)

· salt

· 1 T butter

· 1 T olive oil

· 1 T sugar

· ¾ c. fresh sour cherries (pitted) or dried cherries (rehydrated for 1 hour)

· 1 t. coriander seeds

· 1 ¾ c. water

· ½ raw almonds

Directions:

1. Soak rice in salt water for ½ hour. Rinse thoroughly (until rinse water runs clear) and drain.

2. Using a medium saucepan with a tight-fitting lid, sauté cherries and sugar in melted butter and oil for 2 minutes, stirring gently.

3. Add the coriander seeds and the rice and stir gently to evenly coat the rice.

4. Add the water and bring to a boil. Boil for 2 minutes.

5. Simmer the rice uncovered until the water is mostly absorbed (about 10 minutes). Check the water level periodically by gently moving the rice aside with a spoon.

6. When the water is mostly absorbed, remove from heat. Cover the pan with a clean dish towel and then cover tightly with the lid. Let the rice sit for 20 minutes.

7. Toast the almonds in a skillet (dry) over medium heat until they are beginning to brown and are aromatic (about 5 minutes). Chop coarsely or sliver.

8. Toss the rice gently. Make sure to use good quality rice, which will hold together.

9. Sprinkle the almonds over the top and serve with grilled lamb chops.