Mei Mei`s Lamb Chop

RECIPE
Mei Mei’s Lamb Chop
3503
with green chard, snow peas, & shaved carrot salad
INGREDIENTS
2 Carrots PEELED INTO RIBBONS
1 Lemon JUICED
2 Lamb Loin Chops
2 Teaspoons Cumin
1 Teaspoon Urfa Pepper
1 Teaspoon Coriander
½ Cup Orzo
1 Bunch Green Chard RIBBED AND CHOPPED
4 Ounces Snow Peas
2 Tablespoons Smoked Maple Ginger Sauce
2 Tablespoons Roasted Pepitas
1 Bunch Cilantro CHOPPED
Recipe requires salt, pepper, water, & olive oil.
Have these on hand; we’ll provide the rest.
MAKES
40
45
MIN
MIN
2 servings
EQUIPMENT
MEDIUM SKILLET
INSTRUCTIONS
VEGETABLE PEELER
MEDIUM POT
SMALL BOWL
Prior to cooking, read all instructions. Prepare ingredients as listed on the front of this card.
1
2
3
4
Dress the Carrots
Season the Lamb Chops
Cook the Orzo
Sear the Lamb Chops
Place medium pot of salted water over
high heat. Bring to boil.
Pat lamb chops dry with paper towel.
Add orzo to boiling water and cook 7-9
minutes, or until al dente.
In medium skillet, heat 1 tbsp olive oil
on high heat. Just before oil begins to
smoke, place lamb chops in skillet with
fat cap down.
Meanwhile, toss carrots in small bowl
with salt, pepper, and lemon juice. Set
aside to rest 30 minutes.
Season with 1 tsp salt, generous black
pepper, cumin, urfa, and coriander.
Drain and transfer to small bowl. Toss
with 1 tbsp olive oil, and season to taste
with salt. Set aside to cool.
Sear both sides of lamb chops, flipping
every 1-2 minutes for a total of 10
minutes.
Remove from skillet and tent with foil
or another cover. Let rest at least 5
minutes.
QUICK TIPS
Don’t have a vegetable peeler? No worries!
Simply slice the carrots as thinly as you can
using a knife, or coarsely grate them instead.
They’ll be just as vibrant and delicious.
To easily remove the rib from green chard,
simply tear the leaves away from the spine
using your fingers.
5
6
Sautée the Greens
Serve the Dish
In medium pot, heat 1 tbsp olive oil over
medium heat. Add green chard, snow
peas, and smoked maple ginger sauce.
Once orzo has cooled, add marinated
carrots and their juice to bowl and stir
to combine. Divide between two plates.
Sautée 2-4 minutes, or until greens
have wilted but are still bright green.
Season to taste with salt and pepper.
Place one lamb chop over orzo on
each plate. Serve cooked greens
beside lamb. Garnish with pepitas and
cilantro.
Enjoy!
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