Lamb Chops With Buckwheat And Black Pepper Strawberries

Tender lamb chops paired with nutty buckwheat and a bold twist of black pepper strawberries make for a dinner that feels both special and simple. This recipe creates a wonderful balance between rich meat and bright fruit notes and always leaves guests talking long after the meal is done.

I first made this for a Sunday dinner when strawberries were overflowing at the market and ever since my friends talk about the surprise of how good fruit is with the lamb

Ingredients

• Buckwheat or bulgur: adds nuttiness and texture use hulled buckwheat for better flavor and rinse before cooking
• Chard: brings vibrant color and earthy taste look for crisp stems and glossy leaves
• Rack of lamb: use high quality grass fed if possible fresh racks have a clean smell
• Kosher salt and freshly ground black pepper: essential for flavoring every element
• Neutral oil: like canola has a high smoke point ideal for searing
• Strawberries: deliver tart sweetness select ripe but firm berries for best results
• Dry red wine: deglazes and enriches the sauce choose a bottle you would drink
• Extra virgin olive oil: rounds out the grain salad use a peppery quality oil if handy

Step-by-Step Instructions

Cook the Grains:

Bring a medium pot of salted water to a boil Whisk in the buckwheat or bulgur and let it simmer until just tender about twelve minutes for buckwheat Drain well to remove excess moisture

Wilt the Chard:

Place chard ribbons in a bowl and immediately pour the hot drained buckwheat over them Toss together so the residual heat wilts the chard to a bright green and slightly tender texture

Prepare and Sear the Lamb:

Season the lamb chops generously on all sides with salt and black pepper In a large skillet heat a bit of neutral oil until shimmering hot Carefully lay the lamb rack flat side down and sear undisturbed five minutes Flip and sear reverse side about three minutes for medium rare Use tongs to brown any fatty edges briefly Rest lamb off heat on a plate

Sear the Strawberries and Make the Sauce:

Discard excess fat from the skillet and add a little more neutral oil Once hot add the halved strawberries and a big grind of black pepper Stand back since the moisture will cause popping Sear just until juices start to release about two minutes Remove strawberries to a bowl Pour in red wine to deglaze scraping up any browned bits Simmer until reduced by half Pour this over the strawberries

Finish and Serve:

Toss the warm buckwheat and wilted chard with a couple generous splashes of extra virgin olive oil Cut the rested rack into eight chops Serve buckwheat chard salad on each plate top with lamb and spoon warm strawberries and sauce over everything

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The strawberries are my favorite part Their peppery jamminess against the lamb is totally unexpected For my family this meal always signals the start of spring and we remember laughing at the sizzle when the berries hit the pan

Storing Leftovers

Cool lamb and buckwheat separately then store airtight in the fridge up to three days Reheat lamb gently so it stays tender Strawberries and sauce can be kept in a small jar and served room temperature or warmed slightly

Swaps and Substitutions

Try farro or barley if buckwheat is unavailable Use spinach instead of chard in a pinch and if you do not eat lamb try thick cut pork chops You can use white wine or even a splash of balsamic in place of red wine for a lighter sauce

Serving Ideas

Serve this dish with a tangy yogurt sauce on the side or add extra herbs like dill or mint over the top For gatherings pair with a crisp salad and roasted potatoes It is also beautiful plated for special events

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A Bit of Story

Dishes that combine fruit and meat have a long history in Mediterranean cuisine Lamb with berries is a classic springtime pairing and buckwheat brings a nutty Old World flavor I was inspired to try this after seeing a similar idea in a market in France

Recipe FAQs

→ How do I cook the buckwheat to keep it fluffy?

Simmer buckwheat in salted water until just tender, drain well, and avoid overcooking for the best texture.

→ Can I use a different grain besides buckwheat?

Yes, bulgur or another quick-cooking grain would work well; adjust cooking time as needed.

→ What’s the best way to sear the lamb chops?

Use neutral oil in a hot skillet and avoid crowding the pan to achieve a deeply browned exterior.

→ How do I keep the chard vibrant and tender?

Wilt ribbons of chard by pouring hot buckwheat over them; this keeps the greens bright and tender.

→ How should I handle the strawberries in the pan?

Sear quickly in hot oil with a little cracked pepper until just softened, then remove before deglazing.

→ Can I substitute the red wine?

If desired, use a splash of balsamic vinegar or broth to deglaze the pan for a different flavor dimension.