LAMB CHOPS WITH HUMMUS AND DATE, MINT, PINE NUT SALSA
- 8 Lamb loin chops, (about 1/2-inch thick)
- 1 tbsp Kosher salt (Diamond Crystal)
- 2 tsp dried mint
- 1 1/2 tsp Garam masala
- 1/2 tsp Smoked paprika
- 3/4 tsp Granulated garlic
- 1 tsp Dark brown sugar
- Freshly ground black pepper to taste
- Avocado oil
- 2 tbsp Pine nuts, toasted
- 1 Clove garlic, grated
- 8 California dates, pitted and finely chopped (preferred: California Deglet Noor Dates)
- 1 1/2 cup Mint leaves, lightly packed
- Zest of 1 Meyer lemon
- 6 tbsp Meyer lemon juice
- 6 tbsp Extra virgin olive oil
- Kosher salt + freshly ground black pepper to taste
- Aleppo pepper powder to garnish
- Hummus (either homemade or store bought)
Stir together salt, dried mint, garam masala, smoked paprika, granulated garlic, brown sugar and black pepper in a bowl. This is your spiced dry rub!
Using a paring knife, score the fat on the sides of the loin chops (slice in a crosshatch pattern but not deep enough to slice the meat). Now, massage the lamb chops with the rub, like you mean it! Cover with plastic wrap and refrigerate overnight. If you don’t have time to do that, let them sit at room temperature for 45 minutes.
If you’re making hummus, make it now. Set aside.
Make salsa, stirring together all the ingredients except for the Aleppo pepper. Taste for seasoning and set aside.
Preheat the oven to 400 degrees Fahrenheit.
Heat cast iron skillet over medium high heat. Add enough avocado oil to coat the bottom of the skillet. When it’s hot enough that it shimmer, pop the chops on their sides, ie. Fat side down. lay the chops in a circle in the pan. Cook for 2 minutes, then flip. Pop into the oven and cook for 5 minutes until an instant read thermometer inserted into the deepest part of the chop reads 125 degrees fahrenheit. Allow meat to rest for 5-10 minutes.
Meanwhile, spoon hummus onto your serving platter. Settle lamb chops on top of the hummus, drizzle salsa over the chops. Sprinkle with a little extra salt and some Aleppo pepper and serve immediately.