Description
A delightful dish combining savory lamb chops with hearty buckwheat and sweet black pepper strawberries, perfect for impressing guests or a cozy dinner.
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
Instructions
- Bring a medium pot of salted water to a boil over high heat.
- Whisk in the buckwheat and return to a boil. Lower the heat and simmer until tender, about 10 to 12 minutes.
- Place the chard ribbons into a medium bowl. Drain the buckwheat and pour it over the chard, letting the heat wilt the chard.
- 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.
- 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.
- Toss the buckwheat and chard mixture with extra-virgin olive oil.
- 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