Say Opa With Flay's Grilled Lamb

In the final installment of The Early Show grilling series, chef Bobby Flay is going Greek with easy recipes for lamb to wow your family and friends.

Boneless leg of lamb, rack of lamb or lamb loin chops are wonderful when infused with smokiness from the grill and served medium-rare.

Food Terminology:
Tzatziki –This Greek meze, or appetizer, is also used as a sauce or dip. It is made of yogurt (which in Greece is usually made of sheep or goat milk), cucumbers (either pureed and strained or seeded and finely diced), and garlic for taste. In Greece, this can be as much as a whole head of garlic for a large bowlful of tzatziki. It is usually seasoned with olive oil and diverse herbs including dill and/or mint.

Lamb rib chops - A rib chop, with the loin chop, is the most highly prized, the most tender, and tastiest cut of lamb. The rib chop has somewhat more fat than the loin chop and is therefore more flavorful. If the meat is scraped from the ends of the bones (Frenching), the chop is known as a French lamb chop or a Frenched lamb chop.

Crème Fraiche: Flay calls for crème fraiche in the grilled figs recipe. It is heavy cream cultured to give it a thick consistency and a slightly tangy flavor. It is similar to sour cream, but with a higher butterfat content. It is used in hot preparations since it is less likely to curdle when heated than sour cream or yogurt.

The following recipes are from Flay's latest book, "Grilling For Life." To read an excerpt, Click here.
Grilled Lamb Chops and Oregano Vinaigrette with Radish Tzaziki

I have always loved Greek cuisine- it's all about simple, clean flavors. This Greek-inspired dish takes grilled lamb and dresses it up with flavorful condiments. Obviously, I have nothing against the classic cucumber tzaziki, but I love the subtle bite that radishes add to the tangy sauce. As for the vinaigrette, traditional Greek cuisine may call for dried oregano, but in my mind, you can't beat fresh. And fresh is what this dish and Greek food is all about.

Serves: 4

Radish Tzaziki
3/4 cup finely grated radish
1/4 small red onion, finely grated
3/4 cup non-fat Greek yogurt
3 cloves garlic, finely chopped
2 teaspoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Place the radish and onion in a medium strainer, place a small plate on top and let sit over a bowl for 30 minutes to drain the excess liquid.
2. Transfer the drained radish mixture to a medium bowl and add the remaining ingredients. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.

Combine the vinegar, oregano, garlic, honey, salt and pepper in a blender and blend until smooth. With the motor running slowly drizzle in the oil and blend until emulsified.

Lamb
8 lamb rib chops, 4 ounces each
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

1. Heat your grill to high.
2. Brush the lamb chops on both sides with the oil and season with the salt and pepper. Grill the chops until lightly charred and crusty, 2-3 minutes. Turn the chops over, and grill until cooked to medium-rare, 2-3 minutes longer.
3. Remove the chops to a platter and immediately drizzle each chop with 1 tablespoon of the oregano vinaigrette. Let rest for 5 minutes before serving.
4. Serve 2 chops per person with some radish tzaziki on the side. Serve the remaining vinaigrette on the side, if desired.

Calories: 613
Protein (gm): 49
Carbohydrates (gm): 8
Total Sugar (gm): 6
Total Fat (gm): 41
Saturated Fat (gm): 10
Cholesterol (mg): 150
Sodium (mg): 605
Fiber (gm): 0
Grilled Figs with Vanilla-Orange Crème Fraîche and Toasted Pistachios

Grilling fruit has become more and more popular and for good reason. The heat of the grill brings out the natural sugars in fruit and creates a caramelized crust, making grilled fresh figs one of a kind. Their honey-like sweetness is complemented by tangy crème fraîche.

Serves: 4

Vanilla-Orange Crème Fraîche
1/2 cup crème fraîche
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
1 teaspoon pure vanilla extract

Whisk together all ingredients, cover and refrigerate for at least 1 hour and up to 1 day before serving.

Grilled Figs
12 black mission figs
1 tablespoon canola oil
1/4 cup chopped pistachios, toasted

1. Heat your grill to medium.
2. Brush the figs with the oil and grill until golden brown on both sides, about 4-5 minutes total.
3. Divide the figs among 4 dessert bowls, top with a dollop of the crème fraîche and sprinkle with pistachios.

Calories: 298
Protein (gm): 4
Carbohydrates (gm): 32
Total Sugar (gm): 25
Total Fat (gm): 18
Saturated Fat (gm): 8
Cholesterol (mg): 25
Sodium (mg): 81
Fiber (gm): 5