Grilled Lamb with Ramp Chimichurri and Pickled Carrots
Yields Serves 6
Recipe by Ken Naron of Canyon Kitchen in Sapphire, North Carolina
For the pebre-marinated lamb:
1 small onion, finely chopped
1 medium heirloom tomato, cored and roughly chopped
1 bunch carrot tops
2 cloves roasted garlic
¼ cup chopped cilantro
1 aji amarillo pepper, seeded and finely minced
½ cup olive oil
3 tablespoons red wine
1 tablespoon kosher salt
8-10 lamb T-bone steaks (about 5 pounds total)
For the ramp chimichurri:
(Makes about 3 cups)
1 cup parsley
½ cup plus 2 tablespoons red wine vinegar
6 cloves roasted garlic
1 tablespoon red pepper flakes
1 cup olive oil
Make the pebre marinade: In a blender, combine all ingredients except lamb. Blend initially on low speed, then increase speed to blend until well combined. Pour over lamb and let marinate for at least 2 hours in refrigerator.
Meanwhile, make the ramp chimichurri: Cut ramp tops from bulbs, setting bulbs aside. In a pot of lightly salted boiling water, blanch parsley and ramp tops for 10 seconds, then strain and shock in an ice bath. Strain again and ring out excess water, then allow to air-dry on paper towels.
To a blender or food processor, add blanched parsley and ramps, ramp bulbs, vinegar, garlic, and red pepper flakes. Puree on medium speed while gradually streaming in oil.
Grill the lamb: Take lamb out of refrigerator at least 30 minutes before grilling. Heat grill to medium-high. For medium rare, grill lamb for about 10 minutes, flipping once. (A meat thermometer should register 145 degrees.) Allow lamb to rest for 5 minutes before slicing. Serve with pickled carrots.