LAMB CHOPS WITH SCALLION MINT SALSA

The seasoning on these lamb chops envelops them in a jacket of flavor, while the  scallion and mint salsa is the bright green scarf that makes it all dressed up for a fancy dinner party. Halve the amount of garlic for a milder flavor.

The Flavor Approach

Kala namak, or Indian black salt, acts as the brining salt and also as a flavoring agent for the meat. The combination of salt and acid in the marinade changes the lamb’s protein structure. In the case of red meat, the tough collagen starts to solubilize, and the tissue swells as it retains water and is tenderized. The cooked meat will be tender and juicy.

Serves 4

INGREDIENTS

For the lamb: 8 lamb rib chops (total weight 2 pounds)

• ¼ cup fresh lemon juice 
• 4 tablespoons extra virgin olive oil 
• 1 teaspoon amchur 
• 1 teaspoon ground black pepper 
• 1 teaspoon red chilli powder 
• 1 teaspoon fennel seeds, coarsely cracked

For the salsa: makes 1½ cups

• 2 teaspoons kala namak, or more as desired 
• ½ cup extra virgin olive oil 
• ¼ cup fresh lemon juice 
• 1 bunch fresh mint (2 ounces), chopped 
• 4 scallions, both white and green parts, thinly sliced 
• 4 cloves garlic, peeled and minced 
• 1 teaspoon ground black pepper 
• 1 fresh green chilli, minced 
• Fine sea salt 

PREPARATION

To prepare the lamb, pat the chops dry with clean paper towels and place them in a large resealable bag.

In a small bowl, mix the lemon juice, 2 tablespoons of the olive oil, amchur, black pepper, chilli powder, fennel, and kala namak and pour it over the lamb chops in the bag. Seal the bag and shake to coat the chops well. Leave the chops to marinate in the refrigerator for at least  2 hours, preferably 6 hours. 

An hour before you’re ready to cook, prepare the salsa. In a lidded bowl, mix the olive oil, lemon juice, mint, scallions, garlic, black pepper, and chilli. Taste and season with salt. Cover and let stand until ready to serve. 

When you’re ready to cook the chops, leave them in the plastic bag on the kitchen counter for at least 15 minutes to warm to room temperature. Cook the marinated chops in batches. Heat 1 tablespoon of olive oil in a large stainless steel or cast-iron skillet over medium-high heat. When the pan is hot, lift 4 chops out of the bag with a pair of kitchen tongs and place them on the hot pan for 3 to 4 minutes per side for rare and 5 to 6 minutes per side for medium-rare (on an instant-read thermometer, 145°F for rare and 160°F for medium-rare). Repeat with the remaining 1 tablespoon of olive oil and the remaining chops. 

Transfer the chops to a plate, tent loosely with foil, and let rest for 5 minutes before serving. 

Before serving, garnish the lamb with the scallion mint salsa.  Serve warm.