Dinner

It’s Best . . . In Late Summer

Lamb chops with tomato, peach, corn, and habanero salsa

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Lightly seared lamb chops are paired with a salty, spicy, and sweet salsa that’s hearty enough to serve as a side dish or a garnish.

Serves 2-4.

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Ingredients

&

Equipment

 

Lamb Chops

  • 4-8 lamb chops

  • 1 tbsp of neutral oil

  • 1 cast iron skillet or medium sautee pan

  • 1 pair of tongs

  • Salt and pepper to taste

  • 1 medium cutting board

  • Optional: sous vide circulator, and medium stock pot filled with 4-5 inches of water

  • Optional: 4 lime wedges for garnish

  • Optional: 3-4 sprigs of parsley for garnish

Salsa

  • 1 heirloom tomato

  • The kernels of 1 cob of sweet corn

  • 1 small Kirby cucumber

  • 1 bell pepper (here, purple)

  • 1 mango peach

  • 1 half sweet onion

  • 1 habanero pepper

  • 1 garlic clove or 2 garlic scape sprouts

  • The juice of 1 lime

  • 2 tbsp of white wine vinegar

  • 6 tbsp of extra virgin olive oil

  • Salt and pepper to taste

  • 1 cutting knife

  • 1 medium cutting board

  • 1 medium bowl

  • 1 wooden spoon or spatula

  • 1 citrus juicer

  • 1 small strainer

  • 1 medium whisk

  • Optional: 1 small spoon

  • Optional: honey to taste

 

Prepare salsa

 

Halve the tomato lengthwise, and juice into strainer over medium bowl by gently squeezing the tomato. Use your fingers to remove any excess pulp. Medium dice the tomato.

Small dice the cucumber, bell pepper, onion, and peach. (Optionally, remove the seeds and pulp from the cucumber with a spoon before dicing.) Mince half of the habanero pepper. Remove the kernels from the corn cob. Smash and mince the garlic (or mince the garlic scapes). Have the lime.

In the bowl with the tomato juice, add the lime juice, white wine vinegar, a generous pinch of salt and pepper, and olive oil. Whisk vigorously to combine. Taste, correct seasoning, and add honey to taste if too acidic.

Add the fruits and vegetables to the bowl. Use the wooden spoon or spatula to coat the fruits and vegetables. Correct seasoning, and add additional habanero to taste. Let sit at room temperature while you prepare the lamb chops.

 

Sear Lamb Chops

 

If you are preparing the lamb chops sous vide, dry the lamb chops and season them generously with salt and pepper. Enclose the lamb chops in plastic or vacuum sealed bags according to your sous vide circulator’s instructions. Cook the lamb chops at 129 degrees for 1 hour. When the chops are done, dry them thoroughly, lightly season with salt, and sear 30 seconds per side in the cast iron skillet or sauté pan. The skillet or pan should be ripping hot; heat the neutral oil over high heat until the oil is thoroughly smoking.

If you are preparing the lamb chops on the stove, heat the natural oil in the skillet or sauté pan over medium high heat. When the skillet is just beginning to smoke, add the lamb chops, and cook 3-4 minutes per side. Remove and let rest on a cutting board for at least 5 minutes.

 

Plate and enjoy

 

Serve two lamb chops per person. Top with a generous spoon full of salsa, or place in a serving bowl and serve as a side.