Roman-Style Lamb and Smoked Trout with Okie-Smoky Salad
2 8-bone racks of lamb
3 whole trout, cleaned and skin on
21/2 cups trout marinade (see recipe)
11/2 cups lamb marinade (see recipe)
4 heads radicchio, cut into wedges
1 cup balsamic vinegar
Okie-Smoky Salad (see recipe)
Marinate trout up to three hours (longer and it will start to overcure).
Slather rack of lamb with marinade and set aside for an hour.
Cover radicchio halfway up in balsamic. Marinate for an hour, flipping at least once.
On a very hot grill, mark the lamb and get a good char. Be careful of flare-ups. Reduce the heat; cool to desired temperature.
Grill radicchio on all sides over mid-high heat until lightly charred, no more than five minutes.
Smoke trout over your choice of wood. (I used pecan to play with the sweetness.) Smoke the trout between 200 and 220 degrees, skin side down, until you see the fat pool on top of the fish, 45 minutes to an hour.
Serve lamb over radicchio and trout over Okie-Smoky Salad.
3 bunches parsley
1 cup olive oil
1 head garlic
1 tablespoon lemon zest
1 tablespoon salt
Place ingredients in a blender and blend on high speed, slowly adding the oil.
2 cups cream soda
1/4 cup salt
1/4 cup smoked paprika
1/4 cup chili powder
Combine all ingredients.
1 pound okra, sliced thin
4 cobs of sweet corn, smoke or roasted
1 pint of heirloom cherry tomatoes, halved
Olive oil to taste
Sherry vinegar to taste
Salt and pepper to taste
Saute the okra in oil and move to a large mixing bowl. Cut the corn off the cob into the bowl. Add halved tomatoes, salt, pepper, olive oil and sherry to the mixing bowl and thoroughly combine.
SOURCE: Chef David Henry, The Coach House