COOKING WITH GALA

1/2 bunch marjoram, minced
1/2 bunch thyme, minced 3 garlic cloves, minced
Juice of 1 Seville orange (or Navel orange with juice of 1 lime)
1/2 cup extra-virgin olive oil Lamb:
1 rack of lamb (8 bones), frenched
Salt and freshly ground pepper to taste

Combine the marjoram, thyme, garlic, orange juice and olive oil, mix well to combine. Cut the lamb into individual chops, then rub the herb paste on the meat, wrap and refrigerate for at least 2 or 3 hours, preferably overnight.

Prepare a hot fire in a barbecue grill, season meat with salt and pepper. Grill the lamb 2 to 3 minutes per side for medium-rare. Serve the chops drizzled with a generous amount of chimichurri sauce. Serves 4

CHIMICHURRI SAUCE

3 bay leaves
Salt, as needed
1 bunch cilantro, minced
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar

Finely mince the bay leaves with a pinch of salt, stir in cilantro, garlic, olive oil and vinegar. Taste, then add more salt, vinegar or olive oil if needed. It should taste like a well-balanced vinaigrette.