Persian Lamb Chops

yields 2 servings

Mint Yogurt Sauce

makes 1/2 quart

  • 1 C mint chopped
  • 1/2 C cilantro chopped
  • 2 C yogurt
  • 1 lemon (juice)
  • 1/2 C oil

Add all ingredients in to blender; blend until combined.  Add salt and pepper to taste.  This can be made in advance.

Lamb Chops

  • 8 lamb rib chops
  • 1 C canola oil
  • 1/2 C parsley chopped
  • 2 cloves garlic chopped
  • 2 T dark brown sugar
  • 1 T sumac
  • 1 t cumin
  • 1 t corriander
  • 1 t cinnamon
  • 1 t tumeric
  • 1 t kosher salt
  • 1 T oil for cooking
  • 1 T mint chiffonade and maldon salt for garnishing

Combine all ingredients, except lamb and T of oil, in blender.  Blend marinade until smooth.  Marinate lamb chops in fridge over night.  Once finished marinating; remove lamb, discard any excess marinate.  Pat chops dry and set aside.  Set large cast iron pan on medium-high heat and add T of oil.  Allow pan to come up to temperature and add chops, four at a time.  Allow a good char to develop before flipping chops.  Cook to desired doneness (150°F for medium-rare), and set aside.  Cook remaining four chops.

Plating:

Spoon some yogurt sauce on cutting board or serving platter.  Place chops directly on top of sauce.  Garnish with mint chiffonade and finish with maldon salt.  Serve alongside small bowls of additional yogurt sauce.

Pairing:

beer: A dubbel has a strong enough malt backbone to complement the rich and fattiness of the lamb chops.  The fruity esters and caramel notes work well with the marinade.  Grab a dubbel that's not overly sweet.  Some beers to look for: Brewer's Art Resurrection, New Belgium Abbey Dubbel, Westmalle Trappist Dubbel