Spiced Lamb Chops with a Spinach Sauce
This elegant, blow-your-socks-off-delicious main course curry is sure to set a high standard for all your subsequent meals. Fortunately nowadays one can purchase racks of lamb at most supermarkets. If you do not want the hassle of cutting your own chops from the rib rack, have the butcher do it for you. Licking your fingers is perfectly acceptable- in fact, it's the best way to relish every bit of lingering flavor. This is a great curry to serve with Basmati rice with saffron and whole spices.
- Lamb Marinate
- 1 Tbsp finely chopped fresh ginger 15 mL
- 2 tsp fennel seeds, ground 10 mL
- 2 tsp ground mustard 10 mL
- 1 tsp cardamom seeds (removed from green or white pods) 5 mL
- 1 tsp ground red pepper (cayenne) 5 mL
- 1 tsp coarse kosher or sea salt 5 mL
- 8 large cloves garlic, finely chopped
- About 2 1/2 lbs rack of lamb (from ribs), cut into chops (need 18 chops) 1.25 kg
- 1/4 cup canola oil 60 mL
- 1/2 cup finely chopped red onion 125 mL
- 2 Tbsp tomato paste 30 mL
- 1 package (10 oz/about 300g) frozen chopped spinach, thawed (no need to drain)
- 1/2 tsp coarse kosher or sea salt 2 mL
- 1/2 cup heavy whipping cream 125 mL
- 1. Thoroughly combine the ginger, fennel, mustard, cardamom, cayenne, salt and garlic in a small-sized bowl, stirring to make a damp (and potent) rub. Coat each lamb chop with a scant teaspoon of this rub on each side, pressing it into the meat. Refrigerate, covered, for a least 30 minutes or as long as overnight.
- 2. Heat 2 Tbsp (30 mL) of the canola in a large-sized skillet over medium heat. Add half the lamb chops, rub and add to the hot oil and sear each side until browned, about 3 minutes per side. Transfer the chops to a serving platter. Scrape any spices and oil stuck to the skillet into a small bowl. Add the remaining 2 Tbsp (30 mL) canola oil to the same skillet and repeat with the remaining lamb chops. Add the chops to the ones in the serving platter. Cover it with foil to keep warm as you prepare the sauce.
- 3. Add the saved browned spices and oil to the skillet along with the onion. Stir-fry the medley to allow the onion to soften, 2 to 3 minutes.
- 4. Stir in the tomato paste and let it warm through, 1 to 2 minutes. Add the spinach, including its thawed juices, and salt. Scrape the skillet to loosen up browned bits of spices and tomato paste to deglaze it. Cook the spinach, covered, stirring occasionally until the spinach is olive green and tender, about 5 minutes.
- 5. Stir the cream into the spinach. Transfer the skillet's contents into a blender and puree until the sauce is smooth.
- 6. Spoon a tablespoon (15 mL) of the sauce over each lamb chop and serve.
1 pork chop
|Total Fat||9 g|
|Saturated Fat||3 g|
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