Sweet And Spicy Lamb Chops With Buckwheat Salad

Sweet and spicy lamb chops with buckwheat salad

Serves 4

Lamb

Ingredients

Buckwheat salad:

2 cups toasted buckwheat groats
1 cup fresh flat-leaf parsley leaves
1 cup red bell pepper, finely diced
1 cup sweet corn kernels
1 diced heirloom tomato

Champagne vinaigrette:

1/4 cup dijon mustard
12 cup lemon juice
1/4 cup apple cider vinegar
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons minced garlic
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 cups canola oil

Salad garnish:

1/4 cup pickled shallots, thinly sliced
1 diced ripe avocado

Gochujang-honey glaze:

1/4 cup gochujang red chile paste
1/4 cup clover honey

Lamb t-bone chops:

2 tablespoons vegetable oil
8 Australian lamb t-bone chops
Kosher salt and black pepper to taste

Garnish:

Chopped fresh chives, as needed

Methods

For the salad: Cook the buckwheat as directed on the package. Drain and refrigerate until cold.

For the vinaigrette: Combine all the ingredients except for the oil in a food processor. Begin the processor and slowly drizzle in the oil until combined. Refrigerate until ready to use. In a large bowl, combine the chilled buckwheat with the parsley, bell pepper, corn, and tomatoes. Mix well and season with salt and pepper to taste. Toss with about 1/3 cup of the vinaigrette and top with the shallots and avocado.

For the gochujang-honey glaze: In a small bowl, combine both ingredients and whisk until combined. Set aside.

For the lamb T-bone chops: Preheat a large skillet over HIGH heat and add oil. Season the lamb chops with salt and pepper. Once the oil begins to smoke, sear the chops for 2 minutes on each side. Brush each chop with 1 tablespoon of glaze and allow it to rest for 5 minutes before serving.

To serve: Place two lamb chops and ½ cup of the buckwheat salad on the plate, garnished with fresh chopped chives.