12 Lamb loin chops
3 cloves Fresh garlic
1 tbsp. Fresh rosemary
1/4 c. Olive oil
1/4 c. Balsamic vinegar
1 c. Red wine
1/2 tbsp. salt
1/2 tbsp. Freshly ground black pepper.
2-3 Daikon radishes
2-3 cloves garlic
1 small bunch Collard greens (about 3-4 stems)
1 tbsp. Olive oil
2 tbsp. unsalted butter
Freshly ground black pepper
It seems that folks tend to associate lamb with either Middle Eastern cuisine or traditional Easter meals that feature lamb roasts and mint jelly (something I’ve never really been able to wrap my head around). But there’s so much more to lamb outside of these narrow confines: for example, lamb loin. They are about 1 to 1½ inches thick and resemble a tiny, palm-sized T-bone steak. Most good markets carry them routinely or can order them if you call a day in advance. You can also find them at your local farmers market (if yours has meat vendors) starting in late February or early March.
seasonal RECIPES for those who love to EAT
Prep. Time: 2 to 24 hours
Cook Time: 30 minutes
1. At least two hours before you plan to start cooking (and up to 24 hours before), arrange the lamb loin chops in a single layer in a glass baking dish or place in a large zip-top bag.
2. Roughly chop the garlic and rosemary and place in a small mixing bowl. Whisk together with the olive oil, vinegar, wine, salt and pepper. Pour the marinade into the bag or dish with the lamb and move the pieces around until coated evenly. (Ideally, the meat will be covered completely.)
3. Seal the bag or cover the dish with plastic wrap and refrigerate until ready to use, tossing occasionally.
4. About 30 minutes before you plan to eat, remove the lamb chops from the refrigerator and allow them to come to room temperature.
5. Peel the daikon radishes and cut into 1/2 inch cubes. Place in a medium stock pot and cover with water. Bring to a boil and cook over medium high heat for 15 to 20 minutes or until daikon is fork tender.
6. While the daikon cooks, peel and chop the shallots and garlic; set aside.
7. Remove the stems and thick veins from the collard greens and discard. Tear the leaves into shreds and rinse in a colander under cool running water. Let the colander sit in the sink to drain.
8. Heat a large skillet over medium heat; add 1 tablespoon of olive oil and the shallots and garlic. Sauté for 3 to 4 minutes, stirring frequently, until fragrant and beginning to brown.
9. Add the greens to the skillet and cook until they are wilted and very tender, about 10 minutes, stirring frequently. Remove the greens from the heat and let cool for a few minutes.
10. When the daikon is very tender, drain the pieces in a large colander and let cool for a few minutes.
11. Transfer the greens to a food processor and process until very finely chopped. (If you don’t have a food processor you can chop by hand.)
12. Transfer the daikon to a medium sized mixing bowl and mash with a fork or potato masher to your desired consistency.
13. Add the chopped collard greens and butter; stir until combined and butter is melted. Season with salt and pepper to taste. Cover and set aside to keep warm.
14. Remove the lamb chops from their marinade and pat dry with a clean paper towel. Add two tablespoons of olive oil to a large skillet over high heat. Working in batches, arrange the lamb chops in a single in the skillet and sear on each side for about 5 to 7 minutes (for medium rare). Transfer the cooked chops to a plate and
cover to keep warm while cooking the remaining chops.
15. Divide the daikon among four plates and top each plate with three chops. Serve immediately.
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