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April 3, 2023

American Lamb Chops with Sugar Snap Pea Tzatziki, Pistachio and Marash Chili Crisp

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Recipe Provided By
Concept Chef Michael Costa
Servings

16 appetizer

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 2 American Lamb racks, frenched, cut into 8 chops each
  • Moshio salt (a Japanese seaweed-infused salt), to taste
  • Maldon salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup pistachios, roasted

Sugar Snap Pea Tzatziki:

  • Salt, to taste
  • Sugar, to taste
  • 3/4 pound sugar snap peas, ends trimmed, cut into 1/2-inch pieces
  • 6 ounces Greek yogurt
  • 6 ounces labneh, strained
  • 2 garlic cloves, roasted, pounded to a paste
  • 4 ounces extra virgin olive oil
  • 2 tablespoons fresh mint, minced, plus a couple leaves for garnish
  • 2 tablespoons fresh dill, minced, plus a couple fronds for garnish
  • Freshly ground black and white pepper, to taste

Chili Crisp:

  • 8 cremini mushrooms, cleaned
  • 8 garlic cloves, peeled
  • 4 shallots, peeled
  • 2 cups canola oil
  • 3 tablespoons Marash pepper, ground
  • 1 tablespoon cumin, coarsely ground
  • 1/4 tablespoon star anise, ground

Directions

For the Sugar Snap Pea Tzatziki:  In a medium pot, bring 2 quarts water to boil.  Add salt until it tastes like sea water; add sugar.  Add peas; cook just until bright green, about 45 seconds.  Strain peas from water; run under cold water then drain.  Reserve about 1/2 cup for garnish. 

In a bowl, whisk together yogurt, labneh and garlic.  Slowly incorporate oil, continuing to whisk.  Reserve 1/2 cup for plate up.  Season to taste with salt and white pepper.  Fold in peas, minced mint and minced dill; season to taste with salt and white pepper. 

For the Chili Crisp:  Mince mushrooms, garlic and shallots; add to a small pot.  Add oil and bring to a gentle fry over medium heat, stirring regularly.  Fry until totally crispy, about 20 minutes.  

In a small bowl, combine pepper, cumin, star anise and about 1/2 teaspoon salt. 

When vegetables are crispy, strain oil reserving about half for later use.  Drain vegetables on paper towel; allow to sit until cooled and dry.  Mix vegetables with spices and about 1 cup of oil. 

For the Lamb Chops:  Season lamb with Moshio salt, Maldon salt and a healthy twist of black pepper.  Grill chops on a hot grill on all sides until cooked almost medium, about 2 minutes on each side plus the bone side and fat side to render them.  Carefully manage flare ups.  Allow meat to rest for at least 3 minutes before serving. 

To plate, spoon some reserved yogurt mixture around each plate; top with a mounded spoonful of Sugar Snap Pea Tzatziki.  Place a chop atop the yogurt, garnish with reserved pea pieces and herbs, pistachios, and a spoonful of Chili Crisp.  Season to taste.

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