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February 15, 2024

American Lamb Chops with Labneh and Crispy Leeks 

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Recipe Provided By
Chef Tyler Lee
Servings

2

Spice Crusted Lamb Loin

Ingredients

American Lamb Half Rack, 4 Bones Cut Individually. 

Lamb Seasoning:

  • 25g black pepper, whole
  • 20g cardamom, whole
  • 20g coriander, whole
  • 15g grains of paradise, whole
  • 10g star anise, whole
  • 8g cumin, whole
  • 3g allspice, whole

Collard Greens:

  • 2 bunch collard greens, washed & chopped
  • 1 charred onion, peeled & cut in half
  • 1/2 cup roasted garlic
  • 2 tablespoon chile flake
  • 2 cups cider vinegar
  • 2 cups water
  • 3 tablespoon salt

Crispy Leeks:

  • 1 leek, cut in half & julienne

Gremolata Sauce:

  • 2 bunch parsley
  • 1/4 cup evoo
  • 1 tablespoon chili flake
  • 1/4 cup champagne vinegar

Labneh:

  • 16oz of quality whole milk greek yogurt
  • 1/2 teaspoon of kosher salt

Directions

For the Americ Lamb Seasoning:

Briefly toast all spices in a saute pan on medium heat for 30 seconds to open up the fragrance. Let cool and use a spice grinder until incorporated.

Marinate American lamb for 1 hour with a splash of EVOO and the spice blend.

Preparing the American Lamb:

Pre-heat a larger saute pan to medium-high heat. Add a few tablespoons of high-temperature cooking oil (Avocado oil preferred).

Add your marinated American Lamb chops to the pan and sear for 2-3mins until an even caramelization forms. Flip to the other side and sear for another 2-3mins.

Rest for 3 minutes providing a medium rare to medium temperature. If you prefer it more cooked add a few minutes to each side.

For the Collard Greens:

Heat a sauté pan on medium-high and place the middle of the cut onion onto the pan side. Let sit and do a heavy char.

Add the remaining ingredients into a pot and bring to a simmer over medium-high heat. Cook until greens become tender. Remove greens and reserve the liquid (pot likker).

Add a splash of pot likker to your greens before serving.

For the Crispy Leeks:

In a medium sauce pot heat oil to 350 degrees F. Add julienne leeks and cook for about 45 seconds to a minute until they start to become brown and wilt. Remove and place them on a paper towel to drain the oil. Use as garnish

For the Gremolata Sauce:

Use the stalks and leaves of parsley. 

Add all ingredients to a food blender. Blend at high speed until smooth.

For the Labneh:

Layer a few sheets of cheesecloth into a strainer/sieve. Place the sieve upright into another container to let drain. 

Mix the 2 ingredients and then spoon your mixture into the cheesecloth, wrapping the excess over the top. 

Place in the fridge to drain for 24-48hrs. 

The mixture will start to release water and slowly drain throughout the night leaving a thicker product in its place. Whisk in a ½ teaspoon of extra virgin olive oil before serving. 

*if you don’t find the time to make your own, a quality creme fraiche or Labneh from the store will work fine.

To Serve:

Use labneh as a base, then add collard greens, and top with 2 American lamb chops. Garnish with gremolata and crispy leeks.

 

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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