Cumin-Crusted Lamb Chops with Herb Salad and Date-Nut Relish
2 servings
A quick and easy main course salad for two. Simple enough for a weeknight dinner, but elegant enough for entertaining (the recipe doubles easily). To serve alongside, toast some naan or pita over a gas flame, turning with tongs, until heated through and blackened in spots.
Ingredients:
- 1 3/4 teaspoons cumin seeds
- ½ cup sliced pitted Deglet Noor or other dates
- ¼ cup finely chopped red onion
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 1 tablespoon toasted pine nuts or very coarsely chopped pistachios
- 4 to 6 lamb rib chops (about 1-inch thick)
- 2 teaspoons balsamic vinegar
- 2 teaspoons honey
- 4 cups lightly packed herb salad mix
- 2 tablespoons coarsely crumbled feta cheese, optional
- Coarsely crack cumin seeds with mortar and pestle. Mix dates, onion, 2 tablespoons oil, lemon juice, lemon peel and ¾ teaspoon cumin in small bowl. Mix in nuts. Season to taste with salt and pepper.
- Sprinkle lamb on both sides with remaining cumin, and salt and pepper, pressing to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add lamb and cook to desired doneness, 2 to 3 minutes per side for medium-rare. Transfer to plate.
- Mix balsamic, honey and remaining 1 tablespoon oil in medium bowl. Season dressing to taste with salt and pepper.
- Add greens to dressing and toss to coat. Divide salad between 2 plates; sprinkle with cheese, if desired. Arrange lamb atop salad. Spoon date relish over lamb and serve.
Upcoming Event:
Bruce Aidells will be at Lambert Bridge winery, Saturday April 10.
For more information, visit www.lambertbridge.com
RSVP to: Colleen at Colleen@LambertBridge.com
Making Sausage with Bruce Aidells
Saturday April 10 12-3 p.m.
$90 per person; $60 Liquid Assets Club
As a special guest, Mr. Franco Dunn, founding Owner & Chef of Santi Restaurant in Geyserville, will be joining Bruce to bring you the ultimate sausage making experience! Sample their savory creations paired with Lambert Bridge wines at a seated lunch in our gardens adjacent to the Al fresco kitchen!
The ticket includes the culinary demo, a sit down lunch with Bruce, beautifully paired Lambert Bridge wine, PLUS a take-home signed cookbook by Bruce Aidells, and a jar of his "Bruce's Rub" made exclusively for Lambert Bridge! At this price, this is one event you will regret not taking advantage of!