This recipe is designed to bring out the rich flavor of lamb, complemented by tangy yogurt, aromatic spices, and bright, earthy sides.
Yields: 2 servings Prep time: 30 minutes + 4-12 hours marinating Cook time: 30-40 minutes
The Emperor Lamb Lollipops
Ingredients:
4-6 Frenched lamb chops (also known as lamb lollipops), about 1.5 - 2 inches thick
1 cup plain Greek yogurt (full-fat recommended)
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon grated fresh ginger (optional, but highly recommended for depth)
2-3 tablespoons The Emperor Tarot Card Culinary Spice Blend
Fresh mint sprigs for garnish (optional)
Instructions for the Lamb:
Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, grated ginger (if using), and The Emperor.
Marinate the Lamb: Add the lamb lollipops to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours) for best flavor.
Bring to Room Temp: About 30-45 minutes before cooking, remove the lamb from the refrigerator and let it come closer to room temperature. This helps with even cooking.
Sear the Lamb:
Heat a heavy-bottomed skillet (cast iron works great) or grill pan over medium-high heat until very hot. Add a tablespoon of high-smoke-point oil (like grapeseed or avocado oil) if not using a non-stick pan.
Scrape off any excess marinade from the lamb chops (a thin layer is fine).
Place the lamb lollipops in the hot pan and sear for 2-4 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer for accuracy.
Rest the Lamb: Once cooked, transfer the lamb to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.
Garnish: Garnish with fresh mint sprigs, if desired.
Braised Greens with Golden Raisins & Toasted Pine Nuts
These greens offer a delightful balance of bitterness, sweetness, and crunch.
Ingredients:
1 large bunch of sturdy greens (e.g., collard greens, mustard greens, kale, or a mix), about 8-10 cups raw, tough stems removed and chopped
1 tablespoon olive oil
1 small shallot, thinly sliced
2 cloves garlic, minced
1/4 cup golden raisins
2 tablespoons toasted pine nuts
1/2 cup chicken or vegetable broth
1 tablespoon apple cider vinegar (or red wine vinegar)
Salt and freshly ground black pepper to taste
Instructions:
Prepare Greens: Wash the greens thoroughly. If using large leaves, stack them, roll them tightly, and slice into thin ribbons (chiffonade).
Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced shallots and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
Add Greens: Add the chopped greens to the skillet. They will seem like a lot, but they will cook down significantly. Stir frequently until they begin to wilt, about 5-7 minutes.
Braise: Stir in the golden raisins, broth, and apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the greens are tender.
Finish: Uncover, season with salt and pepper, and cook for another 2-3 minutes if there’s too much liquid. Stir in the toasted pine nuts just before serving.
Roasted Red Pepper Coulis
This vibrant coulis adds a beautiful color and sweet-smoky flavor to the plate.
Ingredients:
2 large red bell peppers
1 tablespoon olive oil
1/4 cup vegetable broth or water
1 small clove garlic (optional)
1/2 teaspoon smoked paprika
1/4 teaspoon sugar (optional, to balance acidity)
Salt and freshly ground black pepper to taste
Instructions:
Roast Peppers: Preheat broiler or grill. Halve the red bell peppers and remove seeds and membranes. Place them skin-side up on a baking sheet. Broil for 8-12 minutes, or until the skins are blackened and blistered.
Steam Peppers: Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or place them in a paper bag and seal. Let steam for 10-15 minutes. This makes the skins easy to peel.
Peel Peppers: Once cool enough to handle, peel the skins off the roasted peppers.
Blend Coulis: In a blender or food processor, combine the peeled roasted red peppers, olive oil, broth (or water), optional garlic, smoked paprika, and sugar (if using). Blend until completely smooth.
Season: Season the coulis with salt and freshly ground black pepper to taste. If it’s too thick, add a little more broth or water until desired consistency is reached.
Warm: Gently warm the coulis in a small saucepan over low heat before serving, if desired.
Assembly:
Spoon a generous dollop of the Roasted Red Pepper Coulis onto one side of the plate.
Place a mound of the Braised Greens with Golden Raisins and Toasted Pine Nuts next to the coulis.
Arrange 2-3 Lamb Lollipops artfully on the plate, leaning against the greens and coulis.
Drizzle any pan juices from the lamb over the meat.
Enjoy your exquisite meal!