Easter Mixed Grill with Herb, Lemon & Honey Glaze

If the vegetables cool off while you’re cooking the meat, place them on a baking sheet and warm them in a 325° oven for 10 minutes. Or don’t—they also taste great at room temp.
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Easter Mixed Grill with Herb, Lemon & Honey Glaze

Recipe by Bruce Aidells 

  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

Marinade & Glaze

  • 1 tbsp. plus 2 tsp. lemon zest
  • 1 1/4 cups lemon juice
  • 1/2 cup plus 2 tbsp. olive oil
  • 1/4 cup plus 1 tbsp. soy sauce
  • 3 tbsp. finely chopped garlic
  • 2 tbsp. plus 1 tsp. chopped fresh sage
  • 2 tbsp. plus 1 tsp. chopped fresh oregano
  • 2 tbsp. plus 1 tsp. chopped fresh thyme
  • 4 boneless pork loin chops, 1 1/4 inches thick (1 1/2 to 2 lbs. total)
  • 8 lamb rib or loin chops, or a mixture of both (about 2 lbs. total)
  • 3 tbsp. finely chopped shallots
  • 1/2 cup honey
  • 1 tsp. sriracha (optional)

Vegetables, Sausage & Ham

  • 16 medium carrots—peeled, trimmed and halved lengthwise
  • 2 large bulbs fennel, trimmed and cut into 8 wedges each with some core attached
  • 1 large bunch (about 1 lb.) asparagus, trimmed
  • Olive oil, for brushing
  • 6 fresh pork sausages, such as mild or hot Italian (about 1 1/2 lbs. total)
  • 6 fresh lamb sausages, such as merguez (about 1 1/2 lbs. total)
  • 1 ham steak (1 1/2 lbs.)

Preparation

1. In a large resealable bag, combine 1 tbsp. lemon zest, 3/4 cup lemon juice, 1/2 cup oil, 1/4 cup soy sauce, the garlic, 2 tbsp. each sage, oregano and thyme, 2 tsp. pepper and 1 tsp. salt. Seal the bag; shake to mix well. Add the pork and lamb chops. Seal and turn the bag to coat the meat. Place the bag in a large bowl and refrigerate 12 to 24 hours, occasionally turning and shaking the bag. 

2. In a small saucepan, heat the remaining 2 tbsp. oil over medium. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Stir in the remaining 1/2 cup lemon juice, remaining 1 tbsp. soy sauce, the honey and sriracha, if using. Bring to a simmer, then cook, stirring occasionally, until syrupy, about 10 minutes. Stir in the remaining 2 tsp. lemon zest and the remaining 1 tsp. each sage, oregano and thyme. Use the glaze immediately or cover and refrigerate overnight. Rewarm slightly before using.

3. Transfer the chops to a platter; discard marinade. Let stand at room temperature 30 minutes.

4. Preheat a grill to medium-high. Brush the vegetables with oil; season and grill, turning often, until tender and charred in spots, about 7 minutes for the asparagus and 10 to 15 minutes for the fennel and carrots. Transfer to another large platter; tent with foil to keep warm.

5. Grill the sausages, turning often, until charred in spots and an instant-read thermometer inserted horizontally into the sausages registers 160°, about 10 minutes. Grill the ham steak 2 minutes. Turn, brush with the glaze and grill another 2 minutes. Turn again, brush with the glaze and cook 2 minutes more. Transfer to the platter with the vegetables; brush with more glaze and tent with foil to keep warm.

6. Lightly season the chops. Grill the lamb rib chops 2 minutes per side and the lamb loin and pork chops 5 minutes per side. Brush with the glaze. Grill, watching carefully to prevent the glaze from burning, 1 to 2 minutes more per side, until glaze caramelizes. Transfer to the platter; brush with the remaining glaze.