"Meat Counter" Mixed Grill

  • Level: Intermediate
  • Total: 9 hr
  • Prep: 30 min
  • Inactive: 8 hr
  • Cook: 30 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

1 1/2 pounds hot Italian sausage (6 to 7 links)

4 bone-in chicken breasts, each about 12 ounces, trimmed of excess fat

1 recipe Salsa Verde, recipe follows

2 racks lamb, each about 2 pounds, frenched and trimmed of excess fat

Extra-virgin olive oil

4 lemons, cut in 1/2 crosswise

Freshly ground black pepper

6 to 8 summer squashes, sliced 1/2-inch thick

Salsa Verde:

4 slices (approximately 2 ounces) white bread

2 tablespoons Champagne vinegar

2 bunches Italian parsley, picked and cleaned

16 cornichons

1/4 cup capers, rinsed

4 to 5 anchovies

1 3/4 cups extra-virgin olive oil

Gray salt or course sea salt and freshly ground black pepper

Directions

  1. In a large saucepan of barely boiling salted water, cook the sausages for 3 minutes. Remove the pan from the heat and let the sausages cool in the liquid. Refrigerate.
  2. Marinate the chicken. Spoon enough salsa verde over the chicken to coat evenly.
  3. Marinate the lamb in the same fashion as the chicken. Let both meats marinate chilled in separate containers for about 8 hours.
  4. Before grilling let the sausages, chicken, and lamb sit at room temperature for 20 to 30 minutes.
  5. Preheat the grill to high. Clean the grate with a brass-bristle brush. Reduce the heat to medium.
  6. Lightly coat the sausages with oil. Season the chicken on all sides with 2 teaspoons salt, pressing it into the meat. Season the racks of lamb on all sides with 2 teaspoons salt, pressing it into the meat. Season the cut side of the lemons with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  7. Grill the chicken and lamb racks over direct medium heat until well browned on all sides, 6 to 8 minutes, turning occasionally. Move the chicken and lamb to indirect heat and continue to cook for 10 more minutes. Leaving the chicken and lamb rack to continue cooking over indirect heat, grill the sausages over direct medium heat for about 6 to 8 minutes. Move the sausages to indirect heat to finish cooking for 4 to 6 minutes. Season the summer squash with olive oil, salt and pepper, and grill over direct heat until caramelized and fully cooked. During the last few minutes of grilling, grill the lemons cut side down over direct medium heat until well browned, about 2 minutes.
  8. Remove everything from the grill and let the rest at room temperature for 5 to 10 minutes. Cut the meats into serving-size pieces. Arrange on a large platter and garnish with the lemons and salsa verde. 

Salsa Verde:

  1. Soak the slices of bread in 2 tablespoons vinegar for 1 minute. Using a food processor blend all ingredients together, taste for seasoning and adjust consistency if need be.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.