It’s the waning days of summer, but we’re still grilling. One of my favorites is grilled lamb; which is a change from the usual barbecue steaks, hotdogs and burgers. But how to do it? Lamb offers so many possibilities. One of them is marinated lamb. My favorite method to grill lamb is just to prepare it highly seasoned with salt, pepper, oregano, and olive oil. However, recently I came across a recipe where the marinade consists of fresh mint and mustard. I love mint, and I love mustard. I was in heaven. As with any marinade, it’s best to marinate the lamb at least for four hours or, preferably, overnight. The rest is a snap—grill until done.

GRILLED MARINATED MINT AND MUSTARD LAMB

1 red onion, peeled and chopped
1 bunch mint leaves (reserve 1/4 cup finely chopped leaves)
2 tablespoons dry or regular mustard
1/4 cup olive oil
1 4-5 pound leg of lamb, trimmed, but with a thin layer of fat kept on (I know, it’s fat but, guess what,
   that’s what gives it the flavor. get over it.)
1/2 stick butter
4 cloves garlic, peeled and finely minced

Salt and freshly ground black pepper to taste

1. Puree the onion, mint leaves and mustard in a food processor. While the processor is running, add oil in a slow and steady stream.
2. Place lamb in a large zip-lock bag and pour in the marinade. Refrigerate for at least 4 hours or, preferably, overnight, turning the bag from time to time to distribute the marinade.
3. On the day of grilling, combine the butter, garlic, chopped mint, salt and pepper in a small saucepan or skillet. Warm over low flame until the butter melts. Set aside.
3. One hour before grilling, let the lamb sit at room temperature. If using charcoal briquettes, prepare an intense fire on half of the grill. If using a gas grill, heat to high.
4. Remove lamb from the marinade and place on the hot portion of the grill. Cook until browned (6-8 minutes). Turn and cook for 5-7 minutes more.
5. Move the lamb to the cool side of the grill and brush with the butter-mint mixture. Cover the grill and cook until the internal temperature reads 125 to 130 degrees (for medium rare). This usually takes 24 to 30 minutes more, turning and basting with the butter-mint mixture occasionally.
6. When done, place on a warm serving platter and let sit for 15 minutes before serving.
     Yield: 8-10 servings.

 
No matter what the climate deniers may claim, the Polar Vortex is still with us, and it ain’t going nowhere. This calls for hearty food and drink. Forget about summer salads. One of my favorite dishes for this type of weather is kielbasa and potatoes—simple, hearty peasant cooking that fills the bill, and  is delicious to boot. Kielbasa, also known as Polish or Ukrainian sausage is a staple of Central and Eastern European cooking. It’s also very popular in the East and Midwest regions of the U.S. where large congregations of Eastern Europeans have settled. Raised in New York, I came upon kielbasa sausage early in. And I love it, whether cooked with onions, or peppers, or with kasha (buckwheat groats) or over rice. But my favorite is with potatoes. Nothing fancy, just spuds and red bell peppers and some bacon on  top. Can’t go wrong with this treat.

KIELBASA AND POTATOES

6 slices thick-sliced bacon, diced
1 large onion, peeled and sliced into thin rings
4 large potatoes, cooked (I like them with the skin on, but just cook them until just tender or semi-hard), and cut into 1-inch cubes.
1 Polish kielbasa or 1 pound Italian sweet sausage
1 red bell pepper, cut into 1-inch squares
Salt and ground black pepper to taste

1. In a large skillet, fry bacon until brown and crisp. Remove and set aside.
2. Add onion to drippings and sauté until golden brown. Add potato cubes and stir over low heat until potatoes are slightly browned, about 15 minutes.
3. Cook kielbasa in boiling water for 15 minutes. Drain and cut into 1/2-inch slices. If using sausages, brown on all sides in another skillet; cut into 1-inch slices.
4. Add kielbasa or sausages to potatoes. Add red pepper and stir over low heat for another 10 minutes. Season to taste with salt and pepper.
5. Pile on a serving platter and sprinkle with reserved bacon strips.
    Yield: 4 servings.