Lamb Blade Chops
4-8
servings
Main
Course
Print Recipe
Ingredients
Directions
Lamb Blade Chops
8
lamb blade chops, 3/4-inch thick
Jump
0
Salt and freshly ground black pepper
Jump
1
lemon, cut into wedges
Jump
Green Sauce, for topping
3 c
packed flat-leaf parsley leaves
Jump
1 ½ c
packed basil leaves
Jump
3
anchovy fillets
Jump
1 tsp
capers
Jump
1 lg
garlic clove
Jump
A pinch or two of piment d'Espelette or crushed red pepper flakes
Jump
A pinch of salt
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1 c
extra-virgin olive oil
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Stuckpot Rice
Salt and freshly ground black pepper
Jump
2 ½ c
basmati rice
Jump
c
plain yogurt (preferably whole milk)
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5 tbsp
peanut, grapeseed, or corn oil
Jump
2 tbsp
freshly squeezed lemon juice
Jump

In Food52 A New Way to Dinner, Amanda Hesser and Merrill Stubbs present their fresh take on weeknight cooking and utilizing leftovers. 

Lamb blade chops are what I turn to when I need a quick main dish that’s not super expensive or taxing to handle. They’re less prim than a regular lamb chop, which is why they’re also cheaper. You can marinate them with yogurt, spices, and herbs, and sometimes I do. But mostly, I prepare them simply—they have beautiful flavor and can easily fit in with other dishes. Here, I top them with green sauce and serve stuckpot rice on the side.

Directions

Lamb Blade Chop
  1. About 30 minutes before serving, season all the lamb chops with salt and pepper and let them sit at room temperature. Heat your grill or broiler. If you’re grilling, heat the coals until very hot so you get a good char, then grill about 2 minutes per side for medium-rare. If you’re broiling, place the chops in a cast-iron skillet and broil the chops 4 inches from the flame, about 2 minutes per side for medium-rare (internal temperature of 130°F to 135°F).
  2. Top 4 of the chops with a spoonful of green sauce and serve with a lemon wedge. Let the remaining chops cool, then put in a container and store in the fridge for up to 5 days.
Green Sauce
  1. In a food processor or blender, combine all ingredients except olive oil and pulse the mixture until the leaves are broken down. With the machine running, add oil in a slow, steady stream. If you like a dense green sauce, 3⁄4 cup extra-virgin olive oil will do; if you want it to be looser, add up to 1 cup oil.
Stuckpot Rice
  1. Bring a large pot of salted water to a boil. Stir in the rice, return to a boil, and lower the heat so the water is at a lively simmer. Cook for 5 minutes, then drain and season with salt.
  2. In a large bowl, whisk together the yogurt, 3 tablespoons of the oil, and the lemon juice. Season with salt and pepper and whisk until smooth. Add the parboiled rice and fold together until the yogurt mixture lightly but evenly coats the rice.
  3. Put the remaining 2 tablespoons of oil in a large heavy pot with a tight-fitting lid and place over medium-high heat. Carefully swirl the oil around so it comes a few inches up the sides of the pot. Add the rice mixture, pressing it down in the pot and up the sides with the back of a spoon.
  4. Wrap a kitchen towel around the lid so it completely covers the underside of the lid; gather the corners on top so they do not fall anywhere near the stove’s flame. Place the lid on the pot, sealing it tightly.
  5. When the rice is fragrant, about 3 to 5 minutes, turn the heat to low. Cook, undisturbed, for about 30 minutes; the rice should smell toasty but not burnt. Turn off the heat and let sit 5 minutes more.
  6. Remove the lid and kitchen towel, and using a wooden spoon, scrape the toasted rice from the sides and base of the pan, breaking it up and mixing it into the rest of the rice as you do. Season with salt and pepper. Let cool and store in the fridge for up to a week.
  7. The day of: Reheat in a covered dish in a 300°F oven for about 15 minutes or in the microwave.

Reprinted with permission from FOOD52 A New Way to Dinner by Amanda Hesser and Merrill Stubbs, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit James Ransom © 2016

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