Ingredients

• 2 racks of lamb (each with 8 bones), frenched
• 6 large cloves garlic, peeled and coarsely chopped
• 1/4 cup extra virgin olive oil, plus more for serving
• 1/4 cup fresh rosemary needles, plus extra sprigs for garnish
• 1 tablespoon balsamic vinegar or fresh lemon juice
• Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Line a rimmed sheet pan or shallow roasting pan with foil.

Step 2

In the bowl of a small food processor, combine the garlic, olive oil, rosemary, and balsamic vinegar. Pulse to finely chop the garlic and rosemary. Coat the lamb on all sides with the mixture. Season generously with salt and pepper.

Step 3

Arrange the racks of lamb bone side down on the sheet pan or roasting pan. Allow the lamb to stand at room temperature for one hour.

Step 4

Preheat the oven to 450°F and make sure the oven rack is in the middle. Roast the lamb for 20 to 25 minutes (for medium-rare), or until the internal temperature reads 125°F. (Roast the lamb longer if you prefer it more done.) Loosely cover the lamb with aluminum foil and allow it to rest for 15 minutes. Carve into individual chops before serving. Garnish with rosemary sprigs, if desired, and serve with additional olive oil.

Ingredients

• One 3 1/2 to 4 pound chicken, preferably organic, giblets removed
• 2 to 3 cloves garlic, peeled
• Sea salt
• 2 teaspoons paprika
• Juice of 1/2 lemon
• 1/3 cup extra virgin olive oil
• 2 teaspoons piri-piri sauce or your favorite hot sauce, plus extra for serving
• Freshly ground black pepper
• Sprigs of parsley, for garnish
• Lemon wedges, for garnish

Directions

Step 1

Light a grill, set it up for indirect grilling, and preheat to medium-high. (Alternatively, the chicken can be roasted in a 400°F oven on a wire rack set over a rimmed baking sheet. Cooking time will be 45 to 50 minutes—the same as if the bird was grilled indirectly.)

Step 2

Butterfly the chicken: Using a sharp knife or kitchen shears, remove the backbone from the bird. Turn the chicken skin side up and gently flatten it with the palm of your hand. Transfer to a rimmed sheet pan.

Step 3

On a cutting board, smash the garlic cloves with the flat of a knife. Sprinkle with 1 teaspoon of salt and mince the garlic to a paste. Add the garlic and salt to a jar with a tight-fitting lid. Add the paprika, lemon juice, extra virgin olive oil, and piri-piri sauce, cover, and shake vigorously. Pour about 2 tablespoons of the mixture over the chicken and use your hands to rub it on both sides. (You’ll use the remainder as a baste after the chicken has cooked for 30 minutes.) Season the chicken with freshly ground black pepper.

Step 4

Arrange the chicken skin-side up directly on the grill grate away from direct heat. Close the grill lid. After 30 minutes, baste the bird with the olive oil mixture. Replace the lid and continue to roast the chicken for 15 to 20 minutes more, basting once or twice, until the bird is golden brown and cooked through. (There is no need to flip the chicken as it’s being grilled over indirect heat.) The internal temperature of the thickest part of the thigh should be 165°F when read on an instant-read thermometer.

Step 5

Transfer the chicken to a clean sheet pan. Let it rest for 5 minutes before carving. Arrange on a platter or plates and garnish with parsley and lemon wedges. The dish is especially nice when served with rice and/or a green salad.

Ingredients

• 2 garlic cloves, peeled and coarsely chopped
• 1/4 cup extra virgin olive oil, plus extra for drizzling
• 1 bunch asparagus, trimmed, stalks sliced into 1-inch lengths
• 1 teaspoon pimentón (Spanish smoked paprika), or regular paprika
• 2 tablespoons white wine vinegar
• Sea salt
• 6 eggs, beaten
• Freshly ground black pepper

Directions

Step 1

Heat the oil in a frying pan and sauté the asparagus over medium heat for 2 minutes. Add the garlic, pimentón, vinegar, and a pinch of salt; stir to combine. Cover and cook for 2 to 3 minutes more, or until the asparagus is tender.

Step 2

Uncover the pan and pour in the eggs. Cook, stirring often, for 2 to 3 minutes, or until the eggs are almost cooked. Remove from the stovetop. (The perfect revuelto is creamy; do not let the eggs brown.) Season to taste with salt and pepper. Drizzle with additional olive oil and serve immediately.