Lamb Chops With Buckwheat And Black Pepper Strawberries (Print Version)
Seared lamb chops with buckwheat, chard, and black pepper strawberries for a savory-sweet plate.
# Ingredients:
01 -
1 cup buckwheat or bulgur
02 -
10 stems chard, cut into ribbons
03 -
1 rack of lamb (8 lamb chops, 1 to 2 pounds total)
04 -
Kosher salt
05 -
Freshly ground black pepper
06 -
Neutral oil, such as canola
07 -
1 pound strawberries, hulled and halved
08 -
½ cup dry red wine
09 -
Extra-virgin olive oil
# Steps:
01 -
Bring a medium pot of salted water to a boil over high heat. Whisk in the buckwheat, return to a boil, lower the heat, and simmer until tender, 10 to 12 minutes.
02 -
Place the chard ribbons into a medium bowl. Drain the buckwheat and then pour it over the chard, letting the heat from the buckwheat wilt the chard.
03 -
Season the lamb chops liberally with salt and pepper. In a large skillet, heat neutral oil until smoking hot. Sear the lamb, flat side down, until deeply browned, about 5 minutes. Flip and sear the other side until medium-rare, about 3 minutes more. Remove from the pan to rest.
04 -
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 fond. Reduce the wine by half and pour it over the strawberries.
05 -
Toss the buckwheat-chard mixture with a few glugs of extra-virgin olive oil.
06 -
Slice the rack of lamb into eight chops. Dish the buckwheat-chard salad among four plates, place two chops on each plate, and spoon the roasted strawberries and reduced wine over the top.