Lamb Chops With Buckwheat And Black Pepper Strawberries

Why Make This Recipe

Lamb Chops with Buckwheat and Black Pepper Strawberries is a delightful dish that brings together savory and sweet flavors. The juicy lamb paired with the hearty buckwheat and the unexpected burst of flavor from the strawberries creates a well-rounded meal. This recipe is great for impressing guests or enjoying a tasty dinner at home.

How to Make Lamb Chops With Buckwheat And Black Pepper Strawberries

Ingredients:

• 1 cup buckwheat or bulgur
• 10 stems chard, cut into ribbons
• 1 rack of lamb (8 lamb chops, 1 to 2 pounds total)
• Kosher salt
• Freshly ground black pepper
• Neutral oil, such as canola
• 1 pound strawberries, hulled and halved
• ½ cup dry red wine
• Extra-virgin olive oil

Directions:

1. Bring a medium pot of salted water to a boil over high heat.
2. Whisk in the buckwheat and return it to a boil. Lower the heat and simmer until tender, about 10 to 12 minutes.
3. Place the chard ribbons into a medium bowl. Drain the buckwheat and pour it over the chard. Let the heat from the buckwheat wilt the chard.
4. Season the lamb chops liberally with salt and pepper. In a large skillet, heat neutral oil until it’s smoking hot. Sear the lamb, flat side down, until it is deeply browned, about 5 minutes. Flip and sear the other side until medium-rare, about 3 minutes more. Remove from the pan to rest.
5. Discard excess fat from the frying pan into a heatproof dish. Return the pan to high heat, add neutral oil, and heat until smoking. Add strawberries and black pepper. Sear the strawberries for about 2 minutes until juices start to leach. Remove the strawberries, then add red wine to deglaze the pan, scraping up the browned bits. Reduce the wine by half and pour it over the strawberries.
6. Toss the buckwheat and chard mixture with a few glugs of extra-virgin olive oil.
7. Slice the rack of lamb into eight chops. Dish the buckwheat and chard salad among four plates. Place two chops on each plate and spoon the roasted strawberries and reduced wine over the top.

How to Serve Lamb Chops With Buckwheat And Black Pepper Strawberries

Serve the lamb chops hot alongside the buckwheat and chard salad. Make sure to drizzle the roasted strawberries and red wine reduction over the top for added flavor and presentation. This dish pairs well with a simple green salad or some roasted vegetables.

How to Store Lamb Chops With Buckwheat And Black Pepper Strawberries

To store leftovers, place the lamb chops, buckwheat salad, and strawberries in separate airtight containers. Keep them in the refrigerator for up to three days. Reheat the lamb and buckwheat gently in the microwave or on the stovetop before serving again.

Tips to Make Lamb Chops With Buckwheat And Black Pepper Strawberries

• Make sure to let the lamb rest after searing to keep it juicy.
• For more flavor, marinate the lamb chops in olive oil, garlic, and herbs for a few hours before cooking.
• You can substitute the buckwheat with bulgur if you prefer.

Variation

If you’d like a different flavor profile, try adding a splash of balsamic vinegar to the strawberries while they cook. This enhances the sweetness and tartness that complements the lamb.

FAQs

Can I use a different cut of lamb?
Yes, you can use lamb loin chops or even leg of lamb. Just adjust the cooking time as needed.

Can I use frozen strawberries?
Yes, but fresh strawberries will give a better texture and flavor. If using frozen, thaw them first.

Is it necessary to deglaze the pan?
Deglazing adds depth of flavor to the dish. However, if you’re in a hurry, you can skip this step, but it’s recommended for the best taste.

Lamb Chops with Buckwheat and Black Pepper Strawberries

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• Author: jurgentukur
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A delightful dish combining savory lamb chops with hearty buckwheat and sweet black pepper strawberries, perfect for impressing guests or a cozy dinner.

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Ingredients

• 1 cup buckwheat or bulgur
• 10 stems chard, cut into ribbons
• 1 rack of lamb (8 lamb chops, 1 to 2 pounds total)
• Kosher salt
• Freshly ground black pepper
• Neutral oil (such as canola)
• 1 pound strawberries, hulled and halved
• ½ cup dry red wine
• Extra-virgin olive oil

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Instructions

1. Bring a medium pot of salted water to a boil over high heat.
2. Whisk in the buckwheat and return to a boil. Lower the heat and simmer until tender, about 10 to 12 minutes.
3. Place the chard ribbons into a medium bowl. Drain the buckwheat and pour it over the chard, letting the heat wilt the chard.
4. Season the lamb chops with salt and pepper. In a large skillet, heat neutral oil until smoking hot. Sear the lamb, flat side down, for about 5 minutes until deeply browned. Flip and sear the other side until medium-rare, about 3 minutes more. Remove from pan to rest.
5. Discard excess fat from the frying pan into a heatproof dish. Return the pan to high heat, add neutral oil, and heat until smoking. Add strawberries and black pepper, searing for about 2 minutes until juices start to leach. Remove strawberries, then add red wine to deglaze the pan and reduce by half.
6. Toss the buckwheat and chard mixture with extra-virgin olive oil.
7. Slice the rack of lamb into eight chops. Place buckwheat and chard salad on plates, top with two chops each, and spoon roasted strawberries and reduced wine over the top.

Notes

Let the lamb rest after searing for juiciness. For more flavor, marinate the lamb in olive oil, garlic, and herbs before cooking. Substitute buckwheat with bulgur if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Searing
• Cuisine: Mediterranean