Lamb Chops with Honey-Mint Vinaigrette

• tempo ativo: ACTIVE 35 MIN; TOTAL 1 H

Ingredientes

LAMB

3 cups chopped scallions (from 8 large scallions)

2 cups pomegranate juice

½ cup soy sauce

2 Tbsp. honey

2 tsp. crushed red pepper

4 garlic cloves, finely chopped

8 (1½-inch-thick) lamb loin chops (about 4½ to 5 oz. each) cup extra-virgin olive oil, divided

Kosher salt, to taste

HONEY-MINT VINAIGRETTE

⅓ cup packed fresh mint leaves

¼ cup packed fresh parsley leaves

¼ cup rice vinegar

½ Tbsp. chopped fresh ginger

½ Tbsp. honey

½ cup neutral oil (such as canola)

¼ cup golden raisins

Kosher salt, to taste

Instruções

Kosher salt, to taste

1. Begin making the lamb: Place scal- lions. pomegranate juice, soy sauce, honey, crushed red pepper, and garlic in a gallon-size ziplock plastic bag. Add lamb

chops; seal bag, and massage marinade into meat. Refrigerate for at least 30 min- utes or up to 4 hours (see Note).

2. Meanwhile, make the honey-mint vinaigrette: Combine mint, parsley, vin- egar, ginger, and honey in a blender; pro- cess until thoroughly pureed, about 30 seconds. With blender running, drizzle in neutral oil until combined and slightly thickened, about 2 minutes. Transfer to a medium bowl; stir in raisins, and season with salt to taste. Cover and set aside.

3. Finish making the lamb: Heat a large cast-iron skillet over high; add 2 table- spoons olive oil, and reduce heat to medium. Remove half of lamb chops from

marinade, allowing excess marinade to

drip off; gently pat chops dry. Sprinkle

lamb chops with salt to taste. Place in skil-

let in a single layer; cook, undisturbed, until evenly browned on each side and an

instant-read thermometer inserted into thickest portion of chops registers 135°F for medium, 3 to 4 minutes per side, or to desired degree of doneness.

4. Transfer lamb chops to a plate; cover with aluminum foil, and repeat cooking process with remaining 2 tablespoons olive oil and remaining lamb chops. Dis- card remaining marinade.

5. Arrange lamb chops onto plates, and lightly sprinkle each chop with salt. Spoon vinaigrette (about ¼ cup) over chops, and serve with additional vinaigrette on the side. - ADAPTED FROM WOLFGANG PUCK MAKE AHEAD Lamb chops and vinaigrette can be stored in separate airtight containers in the refrigerator for up to 2 days.

WINE A medium-bodied, fruity Grenache: 2022 Kings Carey Spear Vineyard NOTE Do not marinate lamb chops for more than 4 hours. The acidity in pomegranate juice can toughen the meat.

Notas

Adapted from Wolfgang Puck's rack of lamb, these budget-friendly lamb loin chops soak in a pomegranate-soy mari- nade with scallions, garlic, and a touch of honey for sweet-savory depth. A hot cast- iron sear gives them a crisp crust and keeps the meat juicy. A vinaigrette made with honey, mint, and rice vinegar and studded with golden raisins adds bright, herbal acidity.