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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Tuesday, September 10, 2013

Spice Crusted Lamb Chops with Corn Salad



I always see these beautiful lamb chops with the long "handle" (bone) in blogs and recipe sites, but I never see them for sale in stores.  I decided to take matters into my own hands and turn a Frenched rack of lamb into lollipop chops.  

This recipe comes from Serious Eats but it was way too spicy for me as written.  I should have known when it called for half a teaspoon of cayenne pepper that something was off.  There was too much spice altogether, so I've halved the spice mix recipe and further reduced the cayenne.  You can add more if you want it super spicy.  

First, the corn salad.  You'll need:


1/4 cup apple cider vinegar
1/2 tablespoon sugar
3/4 teaspoon kosher salt
1/2 red onion, thinly sliced
1/2 cup fresh mint leaves, chopped
2 tablespoons unsalted butter
3 cups fresh corn kernels, from about 4 ears corn
Freshly ground black pepper


Remove the corn from the cobs.  This technique works great!  


Mix the salt, sugar and vinegar in a large bowl.  Add the onions and mint.


Melt the butter in a large pan and add the corn.  Cook a few minutes until hot but not browned.


Mix the hot corn with the onion mixture, season to taste with salt and pepper and set aside. 


Now for the lamb you'll need:

1 Frenched rack of lamb or 8 small lamb chops
3 tablespoons canola oil
1/2 tablespoon garam masala
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper 
1 teaspoon salt


If you're using a lamb rack, cut it into chops.  It's very easy to slice between the bones through the meat.


You end up with lovely little chops with a long bone to hold them by.  These would work nicely as an appetizer as well.  


Mix the garam masala, cayenne, salt and pepper together.


And sprinkle over the lamb chops on both sides.


These can be cooked indoors in a pan, but we used the grill.  Heat the grill to high.


Cook the lamb about 3 minutes per side for medium rare.  


Remove from grill and rest, covered for about 5 minutes.  


Serve the lamb with the corn salad alongside.  I also served some steamed green beans. 


Super delicious and fun to eat.  The corn salad is wonderful with local, fresh corn.  


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