Coriander Rack of Lamb with Mediterranean Lentils
8 lamb chops (single bone)
1 cup sweet soy sauce
2 tablespoons coriander seeds
1 stalk lemon grass (crushed)
4 lime leaves
1 red chili (split)
1 cup French lentils
1 tablespoon lemon juice
1 tablespoon garlic (chopped)
1 large fennel bulb (diced)
1 small carrot (diced)
2 tablespoons parsley (chopped)
Salt and pepper to taste
3 oz. extra virgin olive oil
Two 6 oz. plain yogurt
1 cucumber (minced)
12 equal-sized romaine lettuce leaves
Combine sweet soy sauce, coriander seeds, lemon grass, lime leaves, and red chili in a small vessel. Let rest overnight. Marinate lamb chops for 1 hour the next day.
Cook lentils until soft but not falling apart, drain and wash well, add lemon juice, diced carrot and fennel bulb, parsley, and olive oil. Taste for seasoning and set aside.
Mix minced cucumber with plain yogurt and set aside.
Wash the romaine leaves and dry well.
Heat grill and cook marinated lamb chops. Arrange romaine leaves on plate and spoon lentil over attractively. Spoon yogurt sauce over lentils and place cooked lamb on top of lentils. Serve.
Lambs chops are a basic stable in Western cuisine, but this inspired recipe adds a mouth-watering Asian element to the dish. The sharp taste of lemongrass, chilis, and limes hint of the flavor of Thai cuisine while the Mediterranian lentils act to balance the taste of this hearty mutton dish.
SOURCE: Chef Dan Ivarie