Description
Sizzling lamb chops with buckwheat dance alongside a peppery strawberry twist that brings Mediterranean flair straight to your dinner table. Fresh ingredients combine effortlessly to create a memorable meal that feels both elegant and comfortingly familiar.
Ingredients
Scale
Protein:
- 1 rack of lamb (8 lamb chops, 1 to 2 pounds total)
Grains and Base:
- 1 cup buckwheat or bulgur
- 10 stems chard, cut into ribbons
Seasoning and Finishing:
- Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil, such as canola
- 1 pound strawberries, hulled and halved
- ½ cup dry red wine
- 2 tablespoons extra-virgin olive oil
Instructions
- Boil a medium pot with salted water at high heat. Add 1 cup buckwheat and whisk. Return to boil, then reduce heat to simmer for 10-12 minutes until tender.
- Pour hot buckwheat over 10 stems of chard ribbons in a medium bowl. Let the heat naturally wilt the chard.
- Season 8 lamb chops generously with kosher salt and black pepper on both sides.
- Heat 2 tablespoons neutral oil in a large skillet until smoking hot. Sear lamb chops flat side down for 5 minutes until deeply browned.
- Flip lamb chops and sear opposite side for 3 minutes to reach medium-rare. Remove from pan and let rest.
- Discard excess fat from skillet. Return pan to high heat with 1 tablespoon neutral oil.
- Add 1 pound halved strawberries and sprinkle with black pepper. Sear for 2 minutes until juices emerge.
- Remove strawberries from pan. Pour ½ cup dry red wine into skillet to deglaze, scraping browned bits from bottom.
- Reduce wine by half. Pour reduced wine over seared strawberries.
- Drizzle buckwheat-chard mixture with 3 tablespoons extra-virgin olive oil and toss gently.
- Slice rack of lamb into 8 individual chops.
- Plate ¼ of buckwheat-chard salad on each plate. Top with 2 lamb chops and spoon roasted strawberries with wine reduction over top.
Notes
- Let the lamb rest after searing to keep the meat tender and juicy, allowing the internal temperature to stabilize.
- Use a heavy-bottomed skillet for even heat distribution and perfect caramelization of the lamb chops.
- Cut strawberries into uniform sizes to ensure consistent searing and prevent burning during the quick cooking process.
- Swap buckwheat with quinoa for a gluten-free alternative if needed, maintaining the same cooking method and timing.
- Prep Time: 5 minutes
- Cook Time: 22-24 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 90 mg