One word...DELICIOUS!  And honestly, really easy as well.  This is a great weeknight meal and I think it may be the best Chard that we’ve ever made...the shallots, dates and toasted pine nuts just compliment the chard so perfectly that I was actually sad when we we’re out.  I seriously would encourage you to double the chard part of the recipe...it’s that good.

The dry rub on the lamb is smoky and spicy and great as well....and I think it would work just as well on steak, or even chicken for that matter.  I’ll definitely be making this again in the future, it’s a keeper of a recipe.

Great meal to make if your having company over but don’t want to slave over something elaborate but make them think that you did.  Just the kind of weeknight meal I like!

Go ahead...try it!

Adapted from the cookbook: Eating Well in Season, page 152

Serves: 4
Total Time: 35 minutes

4 tsp ground cumin
2 tsp caraway seeds
1tsp kosher salt, divided
¾ tsp crushed red pepper
½ tsp freshly ground pepper
8 lean lamb loin chops, trimmed (about 2 pounds)
4 tsp canola oil
1 small shallot, minced
¼ cup chopped dates (optional)
1 lb chard, stems removed, leaves chopped
¼ cup pine nuts, toasted (see tip)

To make the lamb, combine cumin, caraway, ¾ tsp salt, crushed red pepper and pepper in a small bowl.  Rub both sides of lamb chops with the spice rub.  Heat 2 tsp oil in a large nonstick skillet over medium-high heat.  Add the chops and cook until browned, about 2 minutes per side.  Reduce heat to medium and continue cooking to desired doneness, 3-5 minutes per side for medium.  Transfer to plate; tent with foil to keep warm.

To make chard, add the remaining 2 tsp oil to the pann and heat over medium heat.  Add shallot and dates (if using); cook, stirring, until softened, about 1 minute.  Add chard leaves and cook, stirring, until wilted, 2 to 3 minutes.  Stir in pine nuts and the remaining 1/4 teaspoon salt.  Serve the chard toped with the lamb chops.

Serve with cous cous if desired.

Tip: to toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.  They burn quickly, so be sure to keep an eye on them!


 

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