Primary Ingredients
1/4 cup of kosher salt
1/2 teaspoon of fresh ground black pepper
1/2 teaspoon of fresh ground coriander
1/2 of a teaspoon of paprika
1/2 of a teaspoon of fresh ground cumin
6 each lamb T-bone chops
Primary Technique
- Preheat grill
- Mix together until evenly incorporated salt, black pepper, coriander, cumin, and paprika
- Season lamb loin chops to your liking with salt and spice mix (you will have extra spice mix for future uses)
- Grill chops to your desired doneness
- Let rest for 5 minutes and serve with Green Romesco
Green Romesco Ingredients
3 poblano peppers; roasted, peeled, and seeded
1 green bell pepper; roasted, peeled and seeded
¾ of a cup of toasted almond slivers
½ cup of freshly chopped parsley
½ cup of freshly chopped cilantro
3 cloves of garlic; microplaned or finely minced
2 Tablespoons of red wine vinegar
2 Tablespoons of lemon juice
½ cup of EVOO
Salt and pepper to taste
Green Romesco Technique
- Combine all ingredients in a food processor except EVOO
- Blend for 15 seconds, scrape downsides, and start processor again
- Slowly add EVOO in a consistent stream while the processor is running
- Blend until mixed evenly and slightly chunky
- Season to taste with salt and pepper
- Can be made in advance but serve at room temperature
Fingerlings with Garlic & Herbs Ingredients
1.5 # of small fingerling potatoes par-boiled until just cooked and cooled
1 head of garlic
3 Tablespoons of olive oil
1 Tablespoon chopped fresh parsley
1teaspoon chopped fresh oregano
Salt and pepper to taste
Fingerlings with Garlic & Herbs Technique
- Preheat oven to 400F
- Cut the bottom of the head of garlic off and place in foil with one Tablespoon of olive oil and wrap
- Place in ovenproof dish and roast for 35-40 minutes
- Unwrap and let cool for 5 minutes, then squeeze all the roasted cloves out of the head and discard skins
- Turn oven up to 450F
- In a bowl combine the garlic cloves, 1 Tablespoon of olive oil, and with the back of a fork smear the garlic and oil into a paste, fold in the herbs and season with salt and pepper
- Toss potatoes in final tablespoon of olive oil and season to taste with salt and pepper
- Place on sheet pan and roast for 15-20 minutes until potatoes are caramelizing and getting crispy edges
- Remove from oven and toss in mixing bowl with garlic herb paste
Serve hot with grilled chops
