July's Eat This! Drink That!

Moroccan Spiced New Zealand Grass-fed Lamb

Author: foodnessgracious

Makes: 6 Prep Time: 15 mins Cook Time: 21 mins

Wine pairing:
Mt Difficulty Pinot Noir

Ingredients:

• 2 racks of New Zealand Grass-fed Lamb

• 2 tbsp olive oil

• 1½ tsp ground cumin

• Pinch of all spice

• Pinch ground cloves

• ½ tsp paprika

• 1 tsp ground coriander

• ¼ tsp ground ginger

• 1 tsp dried thyme

• salt + pepper

Instructions : 

Step 1:
Cut the lamb racks into individual lamb chops by slicing between the bones, going straight down and following the bone's line.

Step 2:
Transfer the chops to a large baking tray and drizzle with olive oil, coating the meat well.

Step 3:
Combine the spices in a bowl together then sprinkle the mixture over the chops, covering both sides and marinate in the fridge for at least one hour.

Step 4:
Preheat your grill to high, around 500° F. Once the grill is at temperature, sear lamb chops for 2-3 minutes on each side. Transfer to a plate and cover with foil. Let them rest for 5 minutes before serving.

Grilled Sausage with Vegetables

Author: valentinascorner

Makes: 5 Prep Time: 12 mins Cook Time: 20 mins

Wine pairing:
Whitehaven Pinot Noir

Ingredients:

• 5 mild italian sausages

• 2 bell peppers

• 1 small sweet onion

• 6 oz mushrooms

• 2 garlic cloves

• 2 tbsp canola oil

• salt + pepper

• 3 tbsp mayo (optional)

Instructions : 

Step 1:
Preheat grill to medium heat and line with foil. Butterfly the sausages and add to foil.

Step 2:
Cut the bell peppers and sweet onion into strands, slice the mushrooms and mince the garlic cloves.

Step 3:
Spread vegetables around sausages. Add garlic, season with salt and pepper and drizzle with oil. Toss to combine.

Step 4:
Grill for 6-8 minutes, flipping sausages and mixing vegetables as needed.

Step 5:
Toast the hoagies on the grill until crispy. Spread mayo on the subs (optional), add sausages and grill the veggies.

Grilled Greek Halloumi Kebabs

Author: forkinthekitchen

Makes: 4 Prep Time: 20 mins Cook Time: 6 mins

Wine pairing:
Squealing Pig Sauvignon Blanc

Ingredients:

• 14 oz halloumi cheese

• 1 medium zucchini

• 1 medium red onion

• 10-12 cherry tomatoes

• 8-10 mushrooms

• 1-2 bell peppers

Marinade

• 4 cloves garlic

• 3 tbsp mix of fresh herbs: oregano, thyme and mint

• 2 tbsp lemon juice

• ¼ cup olive oil

• red pepper flakes, to taste

• salt + pepper, to taste

Instructions : 

Step 1:
Whisk together the marinade ingredients.

Step 2:
Pat dry the halloumi and cut it into 1-inch chunks. Cut zucchini (1/2-inch rounds), red onion (1/2-inch chunks) and bell pepper (1-inch chunks) into evenly sized chunks for even cooking.

Step 3:
Toss the halloumi and veggies with the marinade. Let the marinade rest in the fridge for at least 30 minutes. If using wooden skewers, soak them in water.

Step 4:
Skewer the halloumi and veggies with space in between each piece. Grill over medium-high heat. Brush the grates and the halloumi with oil, as needed.

Step 5:
Cook on each side for 2-3 minutes or until cheese is golden brown.

Grilled Orange Chicken

Author: thewholecook

Makes: 6 Prep Time: 10 mins Cook Time: 15 mins

Wine pairing:
Duck Hunter Marlborough Pinot Gris

Ingredients:

• 2 lbs chicken breasts or thighs

• ¼ cup soy sauce

• ¼ cup orange juice

• 2 tbsp honey

• ½ tsp ground ginger

• ½ tsp salt

• ½ tsp garlic powder

• Zest from half an orange

Instructions : 

Step 1:
Slice thick chicken breasts or thighs horizontally for faster cooking and browning.

Step 2:
Combine chicken and marinade ingredients in a large Ziploc bag. Seal, lay flat and marinate for at least 1 hour or overnight.

Step 3:
Preheat the grill to medium-high heat and oil the grates. Grill for 5-7 minutes on both sides or until cooked through. Cooking time varies depending on the thickness.