AUGUST 2019 73
spice grinder or coffee grinder, and pro-
cess until finely ground, about 15 sec-
onds. Place ground cumin in a small
bowl; stir in garlic oil, parsley, garlic, lime
juice, smoked paprika, 1 tablespoon
water, coriander, red pepper, salt, and
honey. Taste and add more honey, if
needed; set aside.- Make the lamb: Preheat grill to high
(450°F to 500°F). Toss together onions, 1
tablespoon garlic oil, and 1 teaspoon salt.
Place onion wedges, cut sides down, on
oiled grates; grill, covered, until deeply
charred and blackened, about 5 minutes
per side. Transfer to a medium bowl. Rub
(^1) / 4 cup chermoula all over lamb chops,
and season with 2^1 / 4 teaspoons salt.
Place lamb chops on oiled grates; grill,
uncovered, turning occasionally, until a
thermometer inserted in thickest portion
of lamb registers 125°F, 10 to 12 minutes
for medium-rare. Transfer to a large plat-
ter, and let rest 10 minutes.
- While lamb chops rest, remove and
discard blackened outer layer and root
ends from onion wedges; separate
wedges into petals. Toss together onion
petals, remaining 1 teaspoon garlic oil,
and remaining^1 / 4 teaspoon salt in a
medium bowl. Top lamb chops with
charred onion petals,^1 / 4 cup pickled red
onions, chile slices, and purple basil.
Spoon^1 / 2 cup chermoula over lamb
chops. Serve with remaining chermoula
and pickled red onions on the side.
MAKE AHEAD Pickled red onions and
chermoula may be made 1 week ahead.
Cover and chill until ready to use.
Garlic Oil
ACTIVE 10 MIN; TOTAL 1 HR 20 MIN
MAKES 4 CUPSLanghorne uses garlic oil in place of olive
oil in his cooking, which infuses a depth of
flavor and allium sweetness into dishes.
This large batch makes enough to pre-
pare all of the recipes in this story, and
the recipe can easily be halved or dou-
bled. Mash reserved garlic cloves to stir
into dips.4 cups olive oil
12 garlic clovesCombine oil and garlic in a medium
saucepan over low, and cook, undis-
turbed, until garlic is softened and golden
brown in spots, about 20 minutes.
Remove from heat, and let cool to room
temperature, about 1 hour. Remove garlic
cloves, and reserve for another use.
MAKE AHEAD Garlic oil can be stored in
an airtight container in the refrigerator
up to 2 weeks.Grilled Chicken with
Nectarines and Chanterelles
TOTAL 1 HR 40 MIN, PLUS 8 HR
REFRIGERATION; SERVES 4Spatchcocking the chicken (removing
the spine and cracking the breastbone)
helps ensure even cooking on the grill.
Wild chanterelles are typically available
all summer, depending on rainfall, and
can be found at specialty markets,
farmers markets, and from mikuniwild
harvest.com. Substitute hedgehog or
hen-of-the-woods mushrooms if chan-
terelles are unavailable.11 / 2 Tbsp. kosher salt, divided, plus
more to taste
1 (3-lb.) whole chicken, patted dry
with paper towels
2 Tbsp. unsalted butter
1 lb. fresh chanterelle mushrooms,
larger mushrooms halved (about 8
cups), divided
1 large shallot, finely chopped
(about^1 / 4 cup)
1 Tbsp. finely chopped garlic (from
3 garlic cloves)(^1) / (^2) cup unoaked dry white wine
(^1) / 4 cup dry sherry
4 tarragon sprigs
8 thyme sprigs, divided
3 bay leaves
1 cup heavy cream
3 Tbsp. Garlic Oil (recipe precedes),
divided
4 nectarines, halved
1 Tbsp. fresh lemon juice, plus more
to taste
Fresh chives, cut into 1-inch
pieces, for garnish
Fresh edible nasturtium leaves
and bronze fennel fronds, for
garnish
- Sprinkle 1 tablespoon salt all over
chicken. Place chicken on a wire rack set
inside a rimmed baking sheet. Chill,
uncovered, 8 hours. - Melt butter in a large skillet over high
until sizzling. Add half of chanterelles in
a single layer, and cook until lightly
browned on bottom, about 3 minutes.
Stir and cook, stirring occasionally, until
browned all over, about 8 minutes.
Reduce heat to medium; add shallot and
garlic, and cook, stirring constantly,
until slightly softened, about 1 minute.
Stir in white wine, sherry, tarragon, 4
thyme sprigs, and bay leaves. Bring to a
strong simmer over medium-high;
reduce heat to medium, and gently sim-
mer, stirring occasionally, until liquid is
slightly reduced, 5 to 6 minutes. Stir in
cream, and return to a simmer over
Chermoula-Grilled
Porterhouse Lamb Chops
TOTAL 1 HR 10 MIN; SERVES 6
Smoky, garlicky chermoula gets slathered
on petite lamb T-bone chops then finished
with grilled onions as well as sweet pickled
ones. The pickled onions and chermoula
can be made a few days ahead. This prep-
aration, impressive enough to anchor a
dinner party, also works beautifully with
chicken thighs in place of the lamb.
PICKLED RED ONIONS
11 / 2 cups thinly sliced red onion
(^1) / 2 cup water
(^1) / 4 cup white wine vinegar
(^1) / 4 cup fresh lemon juice
(^1) / 4 cup granulated sugar
2 tsp. kosher salt
CHERMOULA
11 / 2 Tbsp. cumin seeds
1 cup Garlic Oil (recipe follows) or
extra-virgin olive oil
(^1) / 2 cup chopped fresh flat-leaf parsley
1 Tbsp. finely chopped garlic
1 Tbsp. fresh lime juice
1 Tbsp. smoked paprika
1 Tbsp. water
11 /^2 tsp. ground coriander
1 tsp. crushed red pepper
1 tsp. kosher salt
(^1) / 2 tsp. honey, plus more to taste
LAMB
2 (8-oz.) red onions, quartered, root
end intact
1 Tbsp. plus 1 tsp. Garlic Oil or extra-
virgin olive oil, divided
1 Tbsp. plus^1 / 2 tsp. kosher salt,
divided
3 lb. (1-inch-thick) lamb porterhouse
chops, fat trimmed
1 serrano chile or red Fresno chile,
thinly sliced (about^1 / 4 cup)
(^1) / 3 cup loosely packed fresh purple
basil leaves or opal basil leaves
- Make the pickled red onions: Place
onion in a medium-size heatproof glass
bowl or jar, and set aside. Bring^1 / 2 cup
water, vinegar, lemon juice, sugar, and
salt to a simmer in a small saucepan over
medium-high, whisking occasionally, until
sugar dissolves. Remove from heat, and
pour over onion, pressing onion to sub-
merge in pickling liquid. Let cool; cover
and chill until ready to use. - Make the chermoula: Place cumin
seeds in a small skillet, and cook over
medium, stirring often, until fragrant,
about 2 minutes. Transfer to a plate; let
cool 5 minutes. Place toasted cumin in a