Plum-Marinated Lamb Chops with Pistachios, Mint & Sumac
RECIPES | NOVEMBER 2017
artSAVOR 40
Plum-Marinated Lamb Chops
artSAVOR Ingredients
Black Pepper, Coriander, Onion, Paprika, Chili Powder, Red Chili Flakes, Thyme, Parsley, Lime, Sea Salt, Herbs & Spices
Serves 6 – 12
RECIPE INGREDIENTS
MARINADE
1C Plum Jam
1T Balsamic Vinegar
2T artSavor40, already mixed with oil¹, more for deeper flavor
3T Fresh Parsley, roughly chopped
3T Fresh Mint, roughly chopped
1T Sumac
D Black Pepper, freshly ground
D Sea Salt, freshly ground
2T Lemon Juice, freshly squeezed
4T Olive Oil
LAMB CHOPS
12 Lamb Chops
3T Olive Oil, for searing
1T Sumac
½C Pistachios, toasted & coarsely chopped
1C Mint, roughly chopped
4T Olive Oil, for drizzling
DIRECTIONS
MARINADE
Combine all ingredients in a large mixing bowl
LAMB CHOPS
Trim chops of any excess fat
Arrange on a rimmed baking tray
Prick all over with a fork, and rub in the marinade
Use your fingers to ensure well saturated
Cover and allow to stand for a minimum of 1 hour to several
Add oil to a cast Iron pan over high heat
Arrange chops but do not over crowd the pan
Sear chops, 2 minutes or until lightly charred
Turnover and sear for 1 minute
Lower the heat and cook to desired internal temperature²
Remove from heat, cover and let them sit for 10 minutes
PLATING & SERVICE
Arrange chops on a serving platter or individual plates
Sprinkle with sumac
Sprinkle with pistachio and mint
Drizzle oil and serve
NOTES
¹Mix one pack of artSavor40 with olive oil according to instruction in a glass jar with screw top and keep in refrigerator for use.
²Using a digital instant-read meat thermometer, check the temperature of chops to determine doneness. The chops are rare at 120°F, medium rare at 125°F, medium at 130°F, and well done at 145°F and higher. Lamb can take on a gamey flavor when cooked past medium.