Sweet & Spicy Lamb Chops with Buckwheat Salad
Seared lamb loin chops are glazed with a sweet and spicy sauce, then served alongside a buckwheat salad bursting with peppers, corn, tomatoes and herbs. This dish combines Korean-inspired flavors with nutritious whole grains and crisp vegetables, creating a perfectly balanced meal.
| Serving Size | 4 |
|---|---|
| Cook Time | 8 mins. |
Ingredients
- 8 lamb loin chops
- 2 tablespoons vegetable oil
- Kosher salt and black pepper to taste
- Buckwheat Salad
- 2 cups toasted buckwheat groats (kashia)
- 1 cup fresh flat-leaf parsley leaves
- 1 cup red bell pepper, finely diced
- 1 cup sweet corn kernels
- 1 diced heirloom tomato
- Champagne Vinaigrette
- 1/4 cup Dijon mustard
- 1/2 cup lemon juice
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons minced garlic
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 cups canola oil
- Salad Garnish
- 1/4 cup pickled shallots, thinly sliced
- 1 diced ripe avocado
- Gochujang-Honey Glaze
- 1/4 cup gochujang red chili paste
- 1/4 cup honey
- Garnish
- Chopped fresh chives, as needed
Preparation
- Cook the buckwheat as directed on the package. Drain and refrigerate until cold.
- Combine all Champagne Vinaigrette ingredients except for the oil in a food processor. Begin the processor and slowly drizzle in the oil until combined. Refrigerate until ready to use.
- In a large bowl, combine the chilled buckwheat with the parsley, bell pepper, corn and tomatoes. Mix well and season with salt and pepper to taste.
- Toss with about 1/3 cup of the vinaigrette and top with the shallots and avocado.
- In a small bowl, combine Gochujang-Honey Glaze ingredients and whisk until combined. Set aside.
- Preheat a large skillet over high heat and add oil. Season the lamb chops with salt and pepper.
- Once the oil begins to smoke, sear the chops for 2 minutes on each side.
- Brush each chop with 1 tablespoon of glaze and allow it to rest for 5 minutes before serving.
- Place two lamb chops and ½ cup of the buckwheat salad on each plate, garnished with fresh chopped chives
Sweet & Spicy Lamb Chops with Buckwheat Salad
Seared lamb loin chops are glazed with a sweet and spicy sauce, then served alongside a buckwheat salad bursting with peppers, corn, tomatoes and herbs. This dish combines Korean-inspired flavors with nutritious whole grains and crisp vegetables, creating a perfectly balanced meal.
4
Cook: 8 mins.
Preparation
- Cook the buckwheat as directed on the package. Drain and refrigerate until cold.
- Combine all Champagne Vinaigrette ingredients except for the oil in a food processor. Begin the processor and slowly drizzle in the oil until combined. Refrigerate until ready to use.
- In a large bowl, combine the chilled buckwheat with the parsley, bell pepper, corn and tomatoes. Mix well and season with salt and pepper to taste.
- Toss with about 1/3 cup of the vinaigrette and top with the shallots and avocado.
- In a small bowl, combine Gochujang-Honey Glaze ingredients and whisk until combined. Set aside.
- Preheat a large skillet over high heat and add oil. Season the lamb chops with salt and pepper.
- Once the oil begins to smoke, sear the chops for 2 minutes on each side.
- Brush each chop with 1 tablespoon of glaze and allow it to rest for 5 minutes before serving.
- Place two lamb chops and ½ cup of the buckwheat salad on each plate, garnished with fresh chopped chives
Ingredients
- 8 lamb loin chops
- 2 tablespoons vegetable oil
- Kosher salt and black pepper to taste
- Buckwheat Salad
- 2 cups toasted buckwheat groats (kashia)
- 1 cup fresh flat-leaf parsley leaves
- 1 cup red bell pepper, finely diced
- 1 cup sweet corn kernels
- 1 diced heirloom tomato
- Champagne Vinaigrette
- 1/4 cup Dijon mustard
- 1/2 cup lemon juice
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons minced garlic
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 cups canola oil
- Salad Garnish
- 1/4 cup pickled shallots, thinly sliced
- 1 diced ripe avocado
- Gochujang-Honey Glaze
- 1/4 cup gochujang red chili paste
- 1/4 cup honey
- Garnish
- Chopped fresh chives, as needed
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