Recipes
Photo by Stephanie Arnett
Ingredients
4 6-ounce lamb loin chops
2 tablespoons canola oil
1 cup non-fat Greek yogurt
2 garlic cloves, minced
7 Kalamata olives, pitted and thinly sliced
1 sprig of mint, leaves picked and thinly sliced
Zest of 1/2 lemon, juice of 1 ½ lemons
1 ½ heirloom tomatoes, large dice
1 ½ packed cups baby spinach, washed and spun dry
2 cups cooked bulgur
2 tablespoons extra-virgin olive oil
4 ripe plums, halved and pitted
Kosher salt and freshly ground black pepper to taste
Directions
Have an oven at 375°F conventional (350° convection.) Season the lamb generously with salt and pepper. In a cast-iron skillet on high heat, add the canola oil and sear the lamb on all sides until deeply browned, about 3 minutes per side, including the edges. Place the skillet in the oven for about 12 minutes until cooked rare. Remove from the oven, transfer the lamb to a plate and allow to rest about 5 minutes.
Meanwhile, make the tzatziki: In a medium bowl, combine the yogurt, garlic, olives, mint and lemon zest. Season to taste with salt and pepper and reserve.
In a large bowl, combine the tomatoes, spinach, bulgur, olive oil, and lemon juice. Season to taste with salt and pepper.
In the same cast iron skillet, over medium-high heat, add the plums, cut-side down, and sear for 2 minutes until caramelized.
To serve: Place the bulgur salad in center of a large platter and put caramelized plum halves around the perimeter. Top salad with the lamb. Put dollops of tzatziki on top of the lamb.
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