Why Make This Recipe
Lamb chops with buckwheat and black pepper strawberries is a delicious and unique dish that brings together savory and sweet flavors. The tender lamb, nutty buckwheat, and juicy strawberries create a beautiful plate that is perfect for any occasion. Whether you’re cooking for family, friends, or a special celebration, this recipe will impress everyone at the table.
How to Make Lamb Chops With Buckwheat And Black Pepper Strawberries
Ingredients:
- 1 cup buckwheat or bulgur
- 10 stems chard, cut into ribbons
- 1 rack of lamb (8 lamb chops, 1 to 2 pounds total)
- Kosher salt
- Freshly ground black pepper
- Neutral oil, such as canola
- 1 pound strawberries, hulled and halved
- ½ cup dry red wine
- Extra-virgin olive oil
Directions:
- Bring a medium pot of salted water to a boil over high heat.
- Whisk in the buckwheat and return to a boil. Lower the heat and simmer until tender, about 10 to 12 minutes.
- Place the chard ribbons into a medium bowl. Drain the buckwheat and pour it over the chard, letting the heat from the buckwheat wilt the chard.
- Season the lamb chops liberally with salt and pepper. In a large skillet, heat neutral oil until smoking hot.
- Sear the lamb, flat side down, until deeply browned, about 5 minutes. Flip and sear the other side until medium-rare, about 3 minutes more. Remove from the pan to rest.
- Discard excess fat from the frying pan into a heatproof dish. Return the pan to high heat, add neutral oil, and heat until smoking.
- Add strawberries and black pepper. Sear the strawberries for about 2 minutes until juices start to leach.
- Remove the strawberries, then add red wine to deglaze the pan, scraping up the browned fond. Reduce the wine by half and pour it over the strawberries.
- Toss the buckwheat-chard mixture with a few glugs of extra-virgin olive oil.
- Slice the rack of lamb into eight chops. Dish the buckwheat-chard salad among four plates, place two chops on each plate, and spoon the roasted strawberries and reduced wine over the top.
How to Serve Lamb Chops With Buckwheat And Black Pepper Strawberries
Serve the lamb chops hot over a bed of buckwheat-chard salad. Top each serving with the roasted strawberries and the red wine reduction. This dish pairs well with a side of roasted vegetables or a fresh green salad. It is also perfect with a glass of red wine.
How to Store Lamb Chops With Buckwheat And Black Pepper Strawberries
To store leftovers, place the lamb chops and buckwheat-chard salad in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, warm them in the microwave or on the stovetop over low heat. Add a splash of water or extra olive oil to keep them moist.
Tips to Make Lamb Chops With Buckwheat And Black Pepper Strawberries
- Make sure to season the lamb chops well for great flavor.
- Use fresh strawberries for the best taste.
- Let the buckwheat cool slightly before mixing it with chard to avoid wilting it too much.
- Adjust the amount of black pepper according to your taste preference.
Variation
You can replace the strawberries with other seasonal fruits, such as peaches or figs, to add a different flavor profile.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the buckwheat and lamb in advance. Just reheat before serving.
2. What can I use instead of buckwheat?
You can use bulgur or quinoa as a substitute for buckwheat.
3. What wine pairs best with this dish?
A dry red wine like a Pinot Noir or Merlot complements the flavors in this recipe nicely.
Lamb Chops with Buckwheat and Black Pepper Strawberries
A delicious combination of savory lamb chops, nutty buckwheat, and sweet, juicy strawberries that will impress any guest.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 1 cup buckwheat or bulgur
- 10 stems chard, cut into ribbons
- 1 rack of lamb (8 lamb chops, 1 to 2 pounds total)
- Kosher salt
- Freshly ground black pepper
- Neutral oil, such as canola
- 1 pound strawberries, hulled and halved
- ½ cup dry red wine
- Extra-virgin olive oil
Instructions
- Bring a medium pot of salted water to a boil over high heat.
- Whisk in the buckwheat and return to a boil. Lower the heat and simmer until tender, about 10 to 12 minutes.
- Place the chard ribbons into a medium bowl. Drain the buckwheat and pour it over the chard, letting the heat from the buckwheat wilt the chard.
- Season the lamb chops liberally with salt and pepper. In a large skillet, heat neutral oil until smoking hot.
- Sear the lamb, flat side down, until deeply browned, about 5 minutes. Flip and sear the other side until medium-rare, about 3 minutes more. Remove from the pan to rest.
- Discard excess fat from the frying pan into a heatproof dish. Return the pan to high heat, add neutral oil, and heat until smoking.
- Add strawberries and black pepper. Sear the strawberries for about 2 minutes until juices start to leach.
- Remove the strawberries, then add red wine to deglaze the pan, scraping up the browned fond. Reduce the wine by half and pour it over the strawberries.
- Toss the buckwheat-chard mixture with a few glugs of extra-virgin olive oil.
- Slice the rack of lamb into eight chops. Dish the buckwheat-chard salad among four plates, place two chops on each plate, and spoon the roasted strawberries and reduced wine over the top.
Notes
Serve the lamb chops hot over a bed of buckwheat-chard salad. This dish pairs well with a side of roasted vegetables or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Gourmet
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg