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  • American Lamb Chops with Pecan Dukkah and Salsa Verde

    Ingredients

    Pecan Dukkah

    • Ingredients
      Amount
    • Pecans, chopped
      1 cup
    • White sesame seeds
      ½ cup
    • Ground white pepper
      1 Tbsp.
    • Coriander powder
      1 Tbsp.

    Salsa Verde Marinade

    • Ingredients
      Amount
    • Parsley, chopped
      1 cup
    • Lemon, zest and juice of
      1 ea.
    • Cilantro
      ½ cup
    • Olive oil
      2 cups
    • Ground black pepper

      as needed
    • Shallot, brunoised
      1 ea.

    • Ingredients
      Amount
    • American Lamb loin roast, cut into T-bone chops
      1 ea.
    • Salt
      as needed
    • Ground black pepper
      as needed

    • Ingredients
      Amount
    • Eggplant, sliced in half
      1 ea.
    • Spring onions, whole
      1 bu.

    Method

    For the Pecan Dukkah

    1. In a food processor fitted with a metal blade, pulse the pecans, white sesame seeds, ground white pepper, and the coriander powder until the mixture is thoroughly combined. Season with salt to taste and set aside.

    For the Salsa Verde

    1. Combine chopped parsley, lemon zest, lemon juice, cilantro, olive oil, black pepper and shallots.

    1. Take lamb t-bone chops and if needed, scrape bone dust off. Cover lamb chops with marinade, reserving some for vegetables. Season with salt and pepper. Marinate for 4 to 24 hours.
    2. Combine eggplant and spring onion into a bowl and marinate with Salsa Verde.
    3. Heat grill. Place lamb chops, eggplant and spring onion on grill until charred and done to preference.
    4. Remove vegetables and place back into bowl. Mix with Salsa Verde and sprinkle with Pecan Dukkah.
    5. Take lamb off grill and let sit for 5 to 10 minutes.

    To finish

    1. Place lamb and vegetables on plate. Drizzle with remaining Salsa Verde and sprinkle with Pecan Dukkah.
     Recipe by Chef Stephen Barber of Farmstead Long Meadow Ranch
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