GRILLED L AMB CHOPS WITH ROASTED TOMATOES AND SHEEP MILK CHEESEL AMB ISundoubtedly the most popular meat in Greece, a spe-cialty on the Easter table but also throughout the spring and summer, especially on the grill. While there are many lamb stews in Greece that call for aromatic tomato sauces or egg-lemon sauce, the best-loved way to season lamb is the simplest, with a little extra virgin Greek olive oil, garlic, and lemon juice.MAKES 4 SERVINGS1� cup extra virgin olive oil1Whisk the olive oil, lemon juice, garlic, and herbs together in a medium bowl. Add the chops and toss to coat. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour and up to 3 hours. Heat the grill to hot.� cup fresh lemon juice 4 garlic cloves, mashed2 tablespoons dried marjoram or oregano 1 tablespoon dried rosemary 16 lamb rib chops (two 8-rib racks), fat trimmed, cut into individual chops (about 4 pounds total)Make the tomatoes: Place them in a lightly oiled shallow baking pan, skinside down. Sprinkle with salt, pepper, and the sugar and drizzle with the olive oil and the vinegar. Place on the grill rack, close the lid (make sure to leave the air vents open), and smoke the tomatoes until they are wrinkled and dried. Their edges should be slightly charred. Remove and cool. Oil the grill rack. Remove the lamb from the marinade and pat dry. Sprinkle the lamb with salt and pepper. Raise the heat (if using gas) or shift the coals to get very hot heat. Place the lamb chops on the grill and grill to desired doneness, about 3 minutes per side for mediumrare, 4 minutes per side for medium, 5 to 6 minutes for well done. Brush with the marinade as you grill. Shave the cheese with a vegetable parer and place on a plate. To serve, divide the tomato wedges evenly and place them in the center of four plates. As soon as the lamb comes off the grill and while it is still very hot, place it over the tomatoes and sprinkle with the cheese. Add a small cluster of arugula to each plate, drizzle with additional olive oil if desired, and serve.For the tomatoes10 large, ripe tomatoes, cored and quartered lengthwise Salt and freshly ground black pepper to taste 1 tablespoon sugar 3 tablespoons extra virgin olive oil 3 to 4 tablespoons balsamic vinegar Vegetable oil for brushing grill rack 4 ounces Greek kefalograviera or kefalotyri cheese, or any hard aged sheep milk cheese 1 bunch fresh arugula, trimmed, washed, and dried for garnishSEARIOUS MEAT115
