Gaon | 07.2019 Recipe

Prepare the marinade

In a medium bowl whisk together 1 cup olive oil, 1/2 cup fresh lemon juice, 1/4 cup fresh orange juice, minced garlic, chopped rosemary and thyme, ground cumin, 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper until combined.

Marinate the chops

Pat the 8 lamb chops dry with paper towels. Place them in a shallow dish or resealable bag and pour the marinade over, turning to coat. Refrigerate at least 1 hour and up to 4 hours. Remove from fridge 30 minutes before grilling to come toward room temperature.

Grill the chops

Preheat grill or grill pan to medium-high (around 425°F/220°C). Oil the grates. Remove chops from marinade and shake off excess. Grill 3–4 minutes per side for medium-rare (internal 130–135°F/54–57°C), or longer for desired doneness. Transfer to a resting tray and tent loosely with foil; rest 5–8 minutes before serving.

Char the eggplant

Prick whole eggplants with a fork several times. Place over an open flame, on a very hot grill, or under a broiler, turning occasionally until skin is blackened and flesh is very soft, about 20–25 minutes total. Alternatively roast at 450°F/230°C for 35–40 minutes, turning once.

Drain and cool

When charred and soft, transfer eggplants to a bowl and cover with plastic wrap for 10 minutes to steam—this loosens the skin. Peel and scoop the flesh into a fine-mesh strainer set over a bowl; let it drain for 10 minutes to remove excess liquid (press gently if needed).

Purée and season

Transfer drained eggplant flesh to a food processor. Add 1/4 cup tahini, 2 tablespoons lemon juice, 1 teaspoon grated garlic, 1/2 teaspoon smoked paprika, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pulse until smooth but still a little textured. Adjust seasoning to taste. Stir in chopped parsley, reserving a little for garnish.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup white wine vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Warm over medium heat just until sugar and salt dissolve, about 2 minutes. Pour brine over onions, pressing to submerge. Let cool to room temperature, then refrigerate at least 30 minutes. Will keep in refrigerator up to 2 weeks.

In a mixing bowl combine 2 cups baby arugula, 1/2 cup torn mint leaves and 1/4 cup microgreens or parsley if using. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon zest and 1/2 teaspoon sumac; toss gently. Season to taste with sea salt.

To plate: Spread a generous spoonful (about 1/3 cup) of charred eggplant purée on each plate. Arrange two grilled lamb chops over the purée per serving. Top with a small mound of fresh herb salad and scatter a few slices of quick pickled red onion across the meat. Finish with a drizzle of olive oil, a light sprinkle of extra sumac or chopped parsley, and a final grind of black pepper.