So, given that I bought a large amount of scallions and scapes at this last week's Union Square Farmer's Market, I thought it rather serendipitous that this recipe from Elly Says Opa! should pop up in my Google Reader feed today! I had lamb shoulder chops on hand, so I figured, why not? I threw together a quick recipe for the chops that would balance the sour/savory qualities of the "chimichurri."
I used about 4 scapes instead of 2, and I had some sort of semi-dried pepper in the fridge, so that got pulverized in the food processor as well.
As for the lamb chops (serves 2):
- 3 tablespoons olive oil
- 2 high quality lamb chops (mine were from Stillman's Farm)
- 2 teaspoons salt
- 2 teaspoons sweet paprika
- 2 teaspoons balsamic vinegar
rub chops with salt and sweet paprika on both sides
heat 3 tablespoons of oil in a skillet/pan over medium heat
pan-fry chops until cooked through (about 8 min each side, depending on thickness of chops)
just before the lamb is done, pour 1 tsp of balsamic vinegar over each chop, letting the excess bubble in the pan with the oil.
It was pretty fabulous--the chimichurri was just tangy enough, but didn't completely mask the actual taste of the lamb. You may wish to use less salt or leave it out altogether (on the lamb).
