Recipe provided by |Chef Stephen Barber
Servings: 8
INGREDIENTS
pecan Dukkah:
1 cup pecans, chopped
1/2 cup white sesame seeds
1 tablespoon ground white pepper
1 tablespoon coriander powder
salt as needed
Salsa Verde Marinade:
2 cups olive oil
1 cup parsley, chopped
1 lemon, zest and juice
1/2 cup cilantro
ground black pepper as needed
1 shallot, brunoised
1 American Lamb loin roast, cut into T-bone chops
salt as needed
Ground black pepper as needed
1 eggplant, halved
1 bunch spring onions, whole
DIRECTIONS
METHOD:
For Pecan Dukkah: In a food processor fitted with a metal blade, pulse pecans, sesame seeds, pepper and coriander powder until mixture is thoroughly combined. Season with salt to taste; set aside.
For the Salsa Verde Marinade: In a bowl, combine oil, parsley, lemon zest, lemon juice, cilantro, pepper and shallot. Cover lamb chops with marinade, reserving some for vegetables. Season with salt and pepper; marinate for 4 to 24 hours.
In a bowl, combine eggplant and onions; marinate with Salsa Verde Marinade.
American Lamb T-bone Chops with Pecan Dukkah and Salsa Verde
Heat grill. Place lamb chops, eggplant and onion on grill; grill until charred and done to preference. Remove eggplant and onion; put back into bowl. Mix with Salsa Verde Marinade; sprinkle with Pecan Dukkah. Take lamb off grill; let sit for 5 to 10 minutes.
To finish: Place lamb, eggplant and onion on plate; drizzle with remaining Salsa Verde Marinade and sprinkle with Pecan Dukkah.
Recipe and image provided by the American Lamb Board