GRILLED LAMB STEAK, RATATOUILLE
AND CRACKED WHEAT
Ingredients for 4 servings:
1 leg of lamb steak (1 1/2 pounds)
1 teaspoon dried herbs to Provence
Kosher salt and pepper
Spray olive oil
1 medium eggplant, peeled
2 small zucchini, seeded
1 small onion, peeled
1 green bell pepper
1 red bell pepper
1 tablespoon fresh garlic, minced
2 large tomatoes, diced
3 tablesspoons olive oil
2 tablespoons balsamic vinegar
1/4 cup minced fresh basil
1 cup coarse cracked wheat (bulgar)
Freshly squeezed lemon juice
Sea salt and freshly ground black pepper, to taste
1/4 cup flat leave parsley, chopped
Lamb: Remove the lamb from the refrigerator 1 hour in advance. Lightly season both sides with the herbs, salt and pepper. Cover it lightly with plastic and reserve. Preheat a panini grill. Pat the meat pieces dry. Lightly oil with the spray, place on the grill and close the cover. Cook until the interior temperature registers 135 degrees to 140 (145 degrees for medium). Place meat on a cutting board, cover with foil and allow to rest at least 10 minutes.
Ratatouille: Chop the eggplant, zucchini, onion, bell peppers evenly. Dice the garlic and tomatoes.
Coat the bottom of a heavy 10-12" skillet with 2 tablespoons oil and heat it until the oil starts to smoke. Add a single layer of eggplant and zucchini pieces and saute until they begin to brown lightly, about 5 minutes. Remove the vegetables with a slotted spoon. Lightly oil the skillet and saute the onion and bell pepper pieces until they soften, about 3 minutes. Return the eggplant and zucchini to the pan, mix well.
Open a space in the middle of the skillet, lower the heat to medium, add remaining oil and saute the garlic for 30 seconds; then stir in the tomatoes and cook the mixture over medium high heat for 1 minutes. Cover the skillet, turn the heat to medium low and cook for 5 minutes. Uncover the pan, stir and cook over medium high heat until the juices have concentrated and the pan is almost dry.
Drizzle the vinegar around the edge of the pan and stir it into the vegetables loosening vegetable bits still sticking to the pan. Off the heat, season to taste with salt and pepper. Fold in the fresh herbs.
Cracked Wheat: Cover a small bowl with a piece of cheesecloth large enough to line it and extend 2" over the side. Pour in the wheat. Bring 1 1/4 cups water to a boil and pour it over the grain. Allow the mixture to sit for 10 minutes. Gather the edges of the cheesecloth together and squeeze out as much liquid as possible from the grain.
Turn the cracked wheat out into a shallow dish and fluff with a fork. When the grain has cooled to warm, season to taste first with garlic oil, then lemon juice, salt and pepper, to taste. Fold in the parsley when the cracked wheat salad is at room temperature.