Garden City Cooks are in the Kitchen with Emeril Lagasse

Erik Holzkamp and Bill Sweeney can now say they grilled with the best of them.

The men were among a select few chosen to appear on Chef Emeril Lagasse's television show, The episode, which was filmed in New York City, will air today at 11 a.m. on the Hallmark Channel.

The Garden City grilling enthusiasts made grilled rack of lamb with a mixed herb pesto and a side of grilled potatoes with feta, incorporating tips from Lagasse himself.

THE RECIPES:

GRILLED SMASHED POTATOES WITH FETA

Recipe courtesy Emeril Lagasse , copyright MSLO, Inc., all rights reserved

• 1/2 cup olive oil
• 2 tablespoons minced garlic
• 1 1/2 teaspoons chopped fresh rosemary
• 1/2 teaspoon chopped fresh oregano
• 2 pounds baby Red Bliss potatoes (no larger than 2 inches each), scrubbed well
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground coarse black pepper
• 3 ounces Greek or Bulgarian feta cheese, crumbled
• Extra virgin olive oil, for serving 

Stir the olive oil, garlic, rosemary and oregano together in a small bowl and let it sit at room temperature for at least 15 minutes for the flavors to infuse.

Preheat a grill to medium high.

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a knife, about 12 minutes. Drain the potatoes, discarding the water.

Using a towel wrapped around the palm of your hand, gently smash each potato until the skin breaks, while trying to keep the potato whole (leaving it about 1 inch thick.) Transfer the potatoes to a baking sheet. Generously brush both sides of the potatoes with the olive oil mixture and season both sides with the salt and pepper.

Place the potatoes on the grill and cook until grill marks appear and the potatoes are nicely caramelized, 3 to 4 minutes per side. Transfer to a serving platter and crumble the feta over the top. Serve hot or warm, drizzled with a bit of extra virgin olive oil.

4 to 6 servings 

GRILLED RACK OF LAMB with MIXED HERB PESTO

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

• 1⁄2 cup extra virgin olive oil
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh rosemary
• 1 tablespoon Kosher salt
• 2 teaspoons finely grated lemon zest
• 1 teaspoon freshly ground black pepper
• 2 racks of lamb, about 1 lb each, frenched (see Note)

Combine the olive oil, garlic, rosemary, 2 teaspoons of the salt, the lemon zest, and pepper in a small bowl. Transfer the herb-oil mixture to a resealable plastic food storage bag and add the racks of lamb, turning them so that they are evenly coated with the marinade. Refrigerate, turning occasionally, for at least 4 hours and up to overnight. 

Remove the racks from the refrigerator and allow them to come to room temperature before grilling.

Preheat a grill to medium. Remove the lamb from the marinade and lightly pat dry. Sprinkle the racks on all sides with the remaining teaspoon of salt. Wrap a piece of aluminum foil tightly around the exposed rib bones (this will prevent them from burning on the grill.) Transfer the racks to the grill, turning occasionally, until a thermometer inserted into the center registers 135 to 140 degrees F for medium-rare, 15 to 18 minutes. Set the lamb aside to rest for 10 minutes before serving.

After the lamb has rested, remove the aluminum foil and discard. Cut the ribs apart between the bones and serve the chops drizzled with the Mixed Herb Pesto alongside the Grilled Smashed Potatoes with Feta.

4 to 6 servings

Note: “frenched” refers to a technique in which the meat is cut away from the end of a rib or chop so that part of the bone is exposed. If you are uncomfortable doing this yourself, have your butcher do it for you. 

MIXED HERB PESTO

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved

• 1 1/2 cups fresh mint leaves
• 1 cup fresh parsley leaves
• 1/2 cup fresh basil leaves
• 1⁄4 cup chopped fresh chives
• 2 tablespoons fresh oregano leaves
• 1⁄2 cup walnuts, lightly toasted
• 2 teaspoons minced garlic
• 1⁄2 cup freshly grated Parmesan cheese
• 1 teaspoon finely grated lemon zest
• 3/4 cup extra-virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper 

Combine the mint, parsley, basil, chives and oregano in a food processor and process until finely chopped. Add the walnuts, garlic, Parmesan and lemon zest and pulse to combine. With the machine running, add the oil in a steady stream. Add the lemon juice, salt and pepper, and pulse to combine. Transfer the pesto to a nonreactive bowl and cover it with plastic wrap, pressing the wrap so that it sits directly on top of the pesto. Set aside until ready to use.

Note: The pesto sauce can be made up to two days in advance and refrigerated until ready to use. If you choose to make it ahead of time, cover the surface of the sauce with a thin film of olive oil to keep the sauce from darkening. Return it to room temperature before serving.

1 1/4 cups

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