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
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!