Frenched rack of lamb or chops matinated in a Middle Eastern marinade that can be grilled, fried, or roasted and deliver a flavorful, juicy chop. It pairs well with roasted garlic seasoned fingerlings and asparagus or roasted carmelized carrots.
4 garlic cloves minced
1/2 t cumin
1/2 t cardamom
1/4 t red pepper flakes
3 T lime juice
2 T olive oil
1 t salt
1/2 t black pepper
1 rack of Frenched lamb chops (8 chops) Rack can either be marinted whole or cut into individual chops.¹
If roasting, preheat oven 450º F Foil covered baking pan. Medium rare(145º F) is recommended temperature for lamb chops or roasts
Whisk together garlic, cumin, cardamom, pepper flakes, lime juice, olive oil, salt, and pepper
Pour contents into Ziplock® sealable gallon bag and add rack or chops. Remove air from bag and marinate the lamb for 4 hours.
Remove lamb and grill, oven roast, or fry lamb.
If frying heat large fry pan with canola oil until very hot and cook the chops in batches. Medium rare is usually three minutes per side for chops.
For the rack of lamb, place rack fat side up and roast 15 minutes, rotate baking sheet and roast 10-15 minutes until internal temperature reaches 145º F . Remove and rest for 5 minutes.
Grill over medium heat also delivers delicious results.
- You can foil cover each of the bones for prettier finish. I don’t.
4 boneless pork loin chops
Lavender salt and pepper
2 T olive oil
1 onion chopped
3 garlic cloves minced
1 t red pepper flakes
1/2 t thyme
1/4 t oregano
2 bay leaves
1/4 cup red wine
1 28 ounce can whole tomatoes with basil chopped
Salt and pepper
1 cup semi-pearled farro
3 cup chicken broth
2 garlic cloves peeled
1 t salt
2 t chopped thyme
Wash farro and drain. In large sauce pan add 3 cup chicken broth,farro, garlic cloves, and salt. Bring to boil and turn down heat to simmer. Cover and cook 25 to 30 minutes. Drain remove garlic cloves; season with garlic salt and thyme. Serve as side with pork dish.
Pork Loin Chops
Heat olive oil in large fry pan at medium high heat. Season both sides of chops with lavender salt and pepper. Place in fry pan and cook about 3-4 minutes per side. Measure internal temperature and remove and tent chops when they reach 145º. Add chopped onions, garlic, red pepper flakes, thyme, oregano, bay leaves and cook about 2 minutes stirring constantly. Add red wine and scrape meat bits from bottom of skillet. Add tomatoes and cook 10-15 minutes. Remove bay leaves add pork chops and drippings back into skillet. Coat chop in sauce and cook 5 minutes. Adjust seasoning and serve with farro as the side.
* Lavender salt can be purchased from vendors such as “the girl and the fig” on line or there are recipes on line to make it at home. Martha Stewart for example has a recipe on her web site.