Whether you cultivate an herb garden, grow a few in pots, or simply find them irresistible at your market or farm stand, the thought of cooking with fresh herbs is, frankly, irresistible! Keep these two recipes on-hand for your next summer supper. (Photo: Bhofack2 | Dreamstime.com)
Lamb Cutlets with Fresh Herb Dressing
Serves 4
For the dressing
2 tablespoons olive oil
2 to 3 fresh basil leaves, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fresh oregano
1 garlic clove, minced
Salt and freshly ground pepper to taste
For the lamb
12 lamb cutlets or loin lamb chops
1 tablespoon olive oil
Juice and zest of 1 lemon
Salt and freshly ground pepper to taste
Boiled potatoes for serving (optional)
- Make dressing. Whisk together all ingredients in a small bowl. Set aside.
- Prepare lamb. Place cutlets or chops in a shallow dish. Whisk together oil, lemon juice, zest, salt, and pepper. Drizzle mixture over lamb and marinate at room temperature for 15 to 20 minutes, turning once.
- Light a charcoal fire or preheat a gas grill. Grill lamb for 3 minutes on each side (for rare), and up to 8 minutes for well done. To serve, arrange cutlets and boiled potatoes (if using) on a plate and drizzle with dressing.
Grilled Tomatoes with Buttermilk-Herb Dressing
Makes about 1 cup
For the dressing
2 tablespoons buttermilk
1/2 cup sour cream or mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon Tabasco sauce
Salt and freshly ground pepper to taste
1 tablespoon each chopped fresh herbs, such as parsley, tarragon, dill, or chives
For the tomatoes
4 large tomatoes, cut in half horizontally
Olive oil for brushing
Baked potatoes for serving (optional)
- Make dressing. In a small bowl, whisk together all ingredients. Let stand for 20 to 25 minutes, or make 1 day ahead, cover and refrigerate.
- To make tomatoes. Brush the cut side of tomatoes with olive oil and grill, cut-side down, for 3 to 5 minutes. To serve, top each tomato with a spoonful of dressing. Pass additional dressing.