Broiled Lamb Chops with Walnut and Mint Gremolata
Lamb is a staple in the Mediterranean diet, which Anahad uses as a reference point in many of our discussions about healthful eating, so it is only appropriate to include a lamb recipe or two. Gremolata is traditionally made with just lemon zest, parsley, and garlic. It is normally used to finish classic osso buco. So this is somewhat of a bastardization, but the addition of almonds makes for some nice texture, and the mint is a better pairing for lamb than the traditional parsley.
服务4
Cooking Methodbroiling
CostModerate
Total Timeunder 1 hour
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free
Equipmentfood processor
Mealdinner
Taste and Textureherby, meaty, nutty
Ingredients
- 4 shoulder lamb chops (about 12 ounces each)
- Saltand freshly ground black pepper
- 2汤匙olive oil
- 1 cup rawwalnuts
- Leaves from 1 bunch offresh mint, finely chopped
- Grated zest of 1lemon
- 3garliccloves, finely chopped
- ½ teaspoonsalt
- Freshly groundblack pepperto taste
- 2汤匙olive oil
Instructions
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Preheat the broiler to high and adjust the oven rack so that it is about 6 inches from the broiler element.
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Season the lamb chops generously with salt and pepper and evenly rub the olive oil over the meat. Place the lamb chops on a broiler pan and cook for 6 to 7 minutes per side for medium.
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While the lamb is cooking, make the gremolata: Use a food processor to chop the walnuts to the consistency of very coarse sand. Transfer the ground walnuts to a large mixing bowl and mix in the remaining ingredients.
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Top each lamb chop with a good sprinkling of the gremolata and serve.
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2010 Dave Lieberman and Anahad O?Connor
