Balkan-Style Grass-Fed Lamb Chops
with Shopska Salad & Pomegranate-Walnut Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
940 /serving
Kitchen highlight: drizzling seared lamb with a tangy blend of pomegranate molasses, walnuts and roasted red peppers. It meets a colourful match in shopska, a classic Balkan salad of chopped veggies and feta, over an earthy ancient grain called freekeh. Vocabulary and palate, expanded!
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 1 Shallot (or onion)
- 14g Parsley
- 2 Cucumbers
- 225g Multicoloured cherry tomatoes
- 15ml Pomegranate molasses
- 80g Freekeh
- 25g Chopped walnuts
- 30ml Red wine vinegar
- 2 Roasted peppers
- 60g Feta
- 11g Mardi Gras spices (sweet paprika, oregano, mustard, onion, cumin, thyme, brown sugar, kosher salt, black pepper)
Contains: Milk • Mustard • Sulphites • Walnuts • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Olive oil
Total Fat
47 g
Saturated Fat
10 g
Sodium
950 mg
Total Carb
53 g
Sugars
15 g
Protein
78 g
Fibre
11 g
Preparation
Boil the freekeh
- Bring a medium pot of salted water to a boil.
- Add the freekeh and boil, 24 to 26 min., until tender.
- Drain and transfer to a bowl.
- Toss with a drizzle of oil to prevent sticking; season with S&P.
Mise en place
- Meanwhile, halve the tomatoes.
- Halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- Roughly chop the parsley leaves and stems.
- Small-dice the roasted peppers.
- Halve, peel and thinly slice the shallot.
- In a small bowl, combine the shallot and vinegar.
Make the vinaigrette
- Heat a large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a second small bowl and add the roasted peppers, pomegranate molasses, a pinch of the spices, 2 tbsp olive oil (double for 4 portions) and S&P.
- Reserve the pan.
Cook the lamb
- Pat the lamb dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired.
Make the salad
- Meanwhile, in a medium bowl, combine the tomatoes, cucumbers, parsley, shallot and vinegar, cheese, a drizzle of oil and S&P.
Plate your dish
- Divide the freekeh between your plates.
- Top with the lamb and salad.
- Drizzle the lamb with the vinaigrette. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
