How do we celebrate occasions? As always with good wishes and intentions, capped with delectable meals. Valentine's Day comes with the bold declaration of love. Red reminds us of warmth, of passion, of the beating heart...so I try to add some of that intense color to dinner.
So much of my inspiration comes from Ottolenghi. I take his creation to heart but walk an easier path. Lamb chops are marinated in lemon and garlic. The Turkish salad is a quick sauté of garlic, onions and cherry tomatoes. Seasoned with tomato paste, pomegranate molasses and seasonings, it is the perfect foil for the grilled chops. Lying on a bed of yogurt, the chops are topped with the Ezme salad and a spice mix. Food is very much the music of love. So, I play on!
LAMB CHOPS WITH EZME SALAD
Inspired by Yotam Ottolenghi
Serves 2
8 Lamb Chops
1 Lemon, juiced
3+3 Garlic cloves
1/2 teaspoon Kosher Salt
Fresh Cracked Black Pepper
2 tablespoon Olive Oil
1 cup Cherry Tomatoes
1 small Red Onion
2 tablespoons Olive Oil
1 tablespoon Tomato Paste
2 tablespoons Pomegranate Molasses
1 teaspoon Dried Mint leaves
1/4 cup Parsley leaves
1/4 teaspoon Kosher Salt
3/4 cup plain Yogurt
1 teaspoon roasted Cumin Powder
1 teaspoon Sumac
1/4 teaspoon Kosher Salt
Trim fat from lamb chops. Place the chops in a bowl.
Pour lemon juice over chops.
Grate 3 garlic cloves and massage them into the chops.
Season with salt and olive oil.
Marinate chops for a few hours.
Peel and cut red onion into large chunks.
Peel 3 garlic cloves.
Heat 2 tablespoons olive oil in a nonstick saucepan.
When oil shimmers add cherry tomatoes, onion and garlic. Toss the veggies over a high flame till you see char marks on all of them. The garlic and tomatoes will have softened a little.
Take it off the flame and scrape into a bowl.
Pick garlic cloves out of the bowl and smash them with a spoon or fork. Add them back to the bowl.
Add tomato paste, molasses, mint, parsley and seasonings to salad. Mix well. Keep aside.
Cook lamb chops on a gas grill or stove top grill, 3 minutes per side for medium rare.
Whisk yogurt well and spoon it onto a plate.
Arrange lamb chops over yogurt.
Spoon Ezme salad over lamb chops.
Mix roasted cumin powder, sumac and salt in a small bowl.
Sprinkle this seasoning over the chops and salad.
Serve warm.
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