Recipe: Morrocan Spiced Lamb Chop

Recipe - Morrocan Spiced Lamb Chops

Recipe: Morrocan Spiced Lamb Chop

by Chef Alana Peckham

With its myriad flavours gathered from around the Mediterranean, this summer dish balances an exotically spiced marinade with the accompanying coolness of yogurt, cucumber and feta. Serves 8

Ingredients:

Pickled Red Onions
3/4 cup sugar
11/2 cups red wine vinegar
2 red onions, peeled, finely sliced

Confit Garlic
1 cup extra-virgin olive oil
1 cup peeled garlic cloves

Oregano Dressing
1 Tbsp Dijon mustard
1/3 cup canola oil
2/3 cup extra-virgin olive oil
1 tsp freshly ground black pepper
2 tsp salt
1/3 cup oregano leaves
2 Tbsp lemon juice
1/3 cup pickling liquid from red onions
1/4 cup confit garlic, drained

Yogurt-Garlic Dressing
1 cup yogurt
1/2 tsp salt
1 clove garlic, finely grated
2 Tbsp finely chopped Italian flat-leaf parsley
2 Tbsp finely chopped chives

Salad
1 English cucumber, seeded, in 1/4-inch dice
1 red bell pepper, seeded, cut into small diamonds
1 yellow bell pepper, seeded, cut into small diamonds
1 orange bell pepper, seeded, cut into small diamonds
1/2 cup Kalamata olives, halved and pitted
1/2 cup drained pickled red onion
1 cup crumbled sheep’s milk feta cheese
16 cherry tomatoes, quartered
1 recipe oregano dressing
Spiced Lamb Chop
1 tsp black peppercorns
1/2 tsp coriander seeds
1/2 tsp fennel seeds
2 pieces star anise
8 double-bone lamb chops, each 6 to 7 oz, frenched
2 Tbsp extra-virgin olive oil
1 clove garlic, finely grated

Directions:

Pickled Red Onions
Make this dish the day before serving. Combine sugar and vinegar in a pot on high heat and bring to a boil. Place red onions in a non-reactive bowl and then pour the hot sugar mixture over them. Allow onions to cool in the liquid completely, then cover and refrigerate. The pickled onions will be ready to use the next day. Will keep in the refrigerator for up to 4 weeks.

Confit Garlic
Preheat the oven to 325˚f. Place oil and garlic in an ovenproof dish, cover with aluminum foil and bake in the oven for 1 hour, or until garlic is soft. Remove from the oven and allow garlic to cool in the oil before using. Store garlic in the oil in a covered container in the refrigerator. Will keep in the refrigerator for up to 3 weeks.

Oregano Dressing
Combine all of the ingredients in a blender or food processor and blend until emulsified. Refrigerate until needed. Will keep in the refrigerator for up to 3 weeks.

Yogurt-Garlic
Dressing Place all of the ingredients in a bowl and mix until thoroughly blended. Refrigerate until needed. Will keep in the refrigerator for 2 days.

Salad
Just before serving, combine all of the ingredients—except for the oregano dressing—in a bowl. Add enough oregano dressing to coat the vegetables and toss gently.

Spiced Lamb Chop
Toast peppercorns, coriander seeds, fennel seeds and star anise in a small frying pan on low heat for 3 to 4 minutes, or until aromatic. Remove from the heat and allow to cool completely, then grind in a spice grinder or a clean coffee grinder.

Rub lamb chops with oil, garlic and ground spices, coating all sides of the meat but keeping the frenched bones clean.

Allow to marinate at room temperature for 1 hour before grilling.

Preheat a grill or a ridged pan on the stovetop to medium-high. Grill lamb for 5 to 8 minutes on each side, or until medium-rare. Remove from the grill and allow to rest for 5 minutes before serving.

To Serve
Place a lamb chop on each plate, accompanied by cucumber, olive and feta salad. Garnish with pickled red onions. Pass a bowl of yogurt-garlic dressing on the side.

Wine
Osoyoos Larose Estate Winery Le Grand Vin (a blend of the five Bordeaux varietals)

Adobe Reader  Download Recipe (.pdf)