Lola Fries With Rosemary Food

GRILLED LAMB CHOPS WITH ROSEMARY SALT

Steps:

• Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
• Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.

ROSEMARY BRUSCHETTA

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Tie the bundle of fresh rosemary together using butcher's twine. Pour 1/4 cup of olive oil into a small dish for basting. Using the rosemary bundle as a pastry brush, dip in the olive oil and brush the bread on both sides. Place the bread slices on the direct heat side of the grill to char on both sides, about 1 minute per side.
• Once both sides of the bread are charred, move the bread to the indirect heat side of the grill, place the rosemary bundle in between the bread slices, close the lid of the grill and cook until the bread is more crispy and golden brown on the outside, but still soft and chewy on the inside, 3 to 5 more minutes. Remove the bread slices from the grill and, while still warm, rub the entire surface with the garlic clove.
• Add 1 tablespoon of olive oil, the lemon zest and lemon juice to a small mixing bowl and mix to combine. Season with salt and pepper. Dress the arugula with the olive oil dressing. Top the grilled bread slices with the arugula. Using a vegetable peeler, shave Parmesan over the top. Cut into rustic pieces, sprinkle with some charred rosemary leaves and serve.

"EVERYTHING BAGEL" FRENCH FRIES

Steps:

• In a heavy bottomed pot, heat the oil to 325 degrees F.
• Meanwhile, peel the potatoes and cut them into 1/2-inch-by-1/2-inch sticks. Rinse the starch off the fries by running them under cold water. Pour the fries onto a paper towel-lined baking sheet and pat dry.
• Drop the fries into the oil in small batches. (You want 1 to 2 inches of oil above the potatoes, so don't overcrowd.) Parcook the potatoes until they're light golden brown and almost cooked through, 5 to 7 minutes. Remove to a baking sheet lined with paper towels or a baking sheet with a roasting rack on top for draining. Repeat until all the potatoes are cooked.
• Rinse the blanched fries under cold water one more time, pouring them back onto a paper towel-lined baking sheet to dry. (If making the fries ahead of time, you can freeze the fries in a single layer on a parchment-lined baking sheet for 1 hour. The frozen fries can also be stored in a resealable plastic bag in the freezer up to 1 month.)
• Increase the temperature of the oil to 360 degrees F. When the oil is up to temp, carefully drop in 2 small handfuls of fries at a time to finish cooking them, allowing them to crisp up. This will take another 2 minutes and they will finish turning golden brown. Remove the fries from the oil to a medium bowl, seasoning well with salt and everything bagel spice immediately after they come out of the oil. Repeat with the remaining potatoes and serve immediately.