Ming's Double Lamb Chop with Pea Shoot-Beet Salad
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2 boneless lamb chops, 1" thick, trimmed of excess fat
Habanero chili powder, to taste
1 pound lamb sausage
2 cloves garlic, chopped
1/2 medium onion, minced
12 leaves African blue basil leaves, thin sliced
2 tablespoons sliced chives, half reserved for garnish
Freshly ground black pepper
1/3 cup extra virgin olive oil, plus additional for drizzling
4 cups pea tendrils
Juice of 1 lemon
1 cup corn shoots
3 small chioggia (candy cane) beets, thin sliced
1 cob popping corn, popped*
Preheat oven to 350 degrees. Preheat a gas or charcoal grill and lightly canola oil. Pound lamb chops to 1/4-inch thick, season with salt and lightly sprinkle with chili powder on both sides.
In a medium bowl, combine the sausage, 1 clove garlic, onion, basil and chives. Season with salt and pepper and mix well.
Grill lamb chops over medium-high heat until marked but still raw inside, about 1 minute per side. Transfer lamb to a plate and spread sausage mixture over one side of each grilled lamb chop.
Heat a medium sauté pan over medium-high heat and add just enough canola oil to coat the bottom of pan. Place lamb chops, sausage side down, in pan. Cook lamb until sausage is browned, 1 to 2 minutes, then carefully turn chops over and place pan in oven. Bake until sausage is cooked through, 3 - 4 minutes. Transfer to a cutting board and allow to rest a few minutes.
Place pea tendrils in a large salad or mixing bowl. Season with salt and sprinkle with lemon juice. Add the corn shoots and beets. Heat olive oil in a small sauce pan over high heat until just smoking. Remove from heat and add remaining garlic. Pour hot oil on top. Toss to coat vegetables with oil and season to taste.
Place vegetable salad on serving plate. Cut lamb into 1-inch slices and place on top of salad. Garnish with popcorn kernels and remaining chives and drizzle with additional olive oil.
*To pop corn, place cob in large pot with about 1/2-inch canola oil. Cover and place over medium-high heat. Cook until kernels pop open, 8 - 10 minutes.
Embruix de Vall-Llach PrioratCatalan for "bewitching", Vall Llach Embruix is a blend of Garnacha, Cariñena, Syrah, Cabernet Sauvignon and Merlot. 93 points Wine Enthusiast "Lovers of full-bodied, extracted Priorat wines know Vall Llach, and that cult sees Embruix as a good value. The 2004 is on the right track: the nose is almost impenetrable as it oozes blackberry, tar and fine leather. Meanwhile, the palate is like warm berry compote followed by espresso and dark chocolate. Very rich although not overly complex.