by Nancy Horn of Dish Café & Catering
Serves 6 ravenous adults with a salad. Serves 4 with none.
Caramelized Onions with Thyme
2 large yellow onions
2 large red onions
4 sprigs fresh thyme, removed from stems
4 tablespoons butter
2 tablespoons olive oil
Kosher salt
Black pepper
Heat the butter and olive oil in a heavy-bottomed pot set over medium high heat. Peel and slice the onions into rounds while the butter is melting and throw them into the pot. Grab some tongs and toss them in the meltedness to coat, season with salt and pepper, and turn the heat to medium. Do not cover the pot. You want these babies to get brown. Stir them occasionally for about 10–15 minutes, then turn the heat to medium low. Keep stirring (switch to a spatula to get the browned bits) until the onions are browned and soft. Add the thyme, toss, and remove from heat. These will keep for five days in the fridge. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.
Grilled Spring Lamb
3 pounds boneless lamb roast, butterflied
4 tablespoons olive oil
6 tablespoons red wine
1 sprig of rosemary, leaves removed
2 smashed garlic cloves
Kosher salt and pepper (a liberal amount)
Put the lamb in a Ziploc and add the marinade. Leave in the fridge overnight or for at least four hours. Remove from fridge and swish the marinade around. Leave it on the counter while the onions cook. (Cold meat does not grill evenly.)
When the onions are done, heat your grill to high. Or if you’re using coals, start those when you start the onions. Either way, the grill should be hot. Grill the lamb for about 5 minutes per side, or until medium rare. The meat will be semi-firm when you poke the top with your finger after it’s been turned and cooked about 5 minutes. Do not over cook. Pull the lamb off the grill onto a cutting board, cover with foil and let it rest about 10 minutes. Slice thinly, against the grain, saving the juices. (This will be the jus.)
For Sandwich Assembly:
1 large rustic bread loaf (like Truckee Sourdough Ciabatta or Sperlonga from Whole Foods Market)
Washed arugula (organic, local if possible)
1 6- to 8-ounce tube goat cheese or chevre (room temperature)
Grilled lamb, sliced thinly against the grain
Caramelized onions
Kosher salt and pepper
Slice the bread lengthwise and grill both sides briefly until toasted with grill marks. (Not too long or you won’t be able to bite it.) Spread bottom half of bread with goat cheese. Arrange lamb slices and spoon with lamb jus if you have any. Season with salt and pepper. Top with arugula, as much as you like. Top with caramelized onions, as much as you like. Put the lid on and slice into manageable sandwiches. Wrap one in a napkin and take a big bite. Chew slowly, and wash down with ice-cold beer. A nice, local amber would be perfect.
