Tuesday, June 18, 2013

Curtis Stone's Spiced Lamb Chops

From Curtis Stone What's for Dinner?

Printable Recipe 

Prep Time: 15 minutes
Grill Time: 10 minutes
Rest Time: 10 minutes

Serves 4

Gremolata (can be made a day ahead)  Leftovers make for a great salad dressing or to flavour scrambled eggs or frittatas
6 tbsp extra virgin olive oil
3 tbsp finely chopped shallots
3 tbsp finely chopped pitted kalamata olives
3 tbsp sherry vinegar
2 tbsp finely grated lemon zest (or finely chopped preserved lemons)
1 Tbsp finely chopped tarragon (substitution: fresh chervil or pinch of toasted, crushed aniseed)
salt and freshly ground black pepper
Lamb rub
3 tbsp olive oil
4 whole star anise, toasted* and finely ground
2 tbsp whole coriander seeds, toasted* and ground
2 tsp sweet paprika

1 frenched 8 rib rack of lamb (about 2 1/2 lb/1 kg), cut into 4 double chops

1. Make gremolata: Combine all ingredients in a small bowl, cover and set aside.  NOTE: if you plan on preparing a day ahead, make sure you use a non-reactive bowl and allow it to come to room temperature before grilling the meat.

2.  Prepare Lamb: *To toast heat a dry skillet over medium heat and add the star anise.  Let it toast for 1 minute or so, until you get the lovely aroma.  Then add the coriander seeds and toast for another 30-60 seconds.  You want the seeds to brown, not burn.   Once the seeds are toasted, using a mortar and pestle or spice grinder, place 2 tbsp of olive oil with the ground seeds and coarsely grind everything to make a paste.

Season the lamb chops with the spice mixture.  Let it stand at room temperature while you prepare the grill.

3. Brush with a little olive oil over the spiced chops and grill, turning occasionally for 10-15 minutes, depending on how well done you like them.  An instant read thermometer, inserted horizontally should read 125F/51C for medium rare.

4. Transfer to a platter and cover for 10 minutes to allow meat to "rest"

Great served with grilled vegetables and I love Curtis' Pickled Onions.

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