MANGO GLAZED LAMB CHOP* Recipe

Season and rest

Pat the lamb chops dry. Season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 20 minutes while you prepare other components.

Make the mango glaze

In a small saucepan over medium heat, add 1 cup diced ripe mango, 2 tbs dark rum, 2 tbs honey, 1 tbs rice vinegar, 1 tsp grated ginger, and 1 tsp minced garlic. Bring to a gentle simmer and cook 6–8 minutes until mango softens and flavors meld.

Purée and finish glaze

Transfer the mango mixture to a blender or use an immersion blender and purée until smooth. Return to the saucepan, stir in 1 tbs unsalted butter. Mix 1 tsp cornstarch with 1 tbs water to make a slurry; whisk into the glaze and simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning; keep warm over very low heat.

Sear the lamb

Heat 2 tbs olive oil in a heavy skillet (cast-iron preferred) over medium-high heat until shimmering. Sear lamb chops 2–3 minutes per side for medium-rare (internal 125–130°F/52–54°C), adjusting time for thickness. During the last 30–60 seconds of cooking, brush the tops of the chops with the mango glaze and let it set.

Rest and glaze

Transfer chops to a clean tray and spoon additional glaze over each chop. Tent loosely with foil and rest 5 minutes before plating so juices redistribute and glaze firms slightly.

Par-cook potatoes

Place 1 lb halved fingerling potatoes in a pot, cover with cold salted water, bring to a simmer and cook 8–10 minutes until just tender but not falling apart. Drain thoroughly and let steam-dry 2 minutes.

Sauté aromatics

In a skillet over medium heat, melt 2 tbs unsalted butter with 1 tbs olive oil. Add 1 minced shallot and 1 tsp minced garlic; cook 1–2 minutes until translucent and aromatic but not browned.

Finish potatoes in cream

Add the par-cooked fingerlings to the skillet, toss to coat. Pour in 1 cup heavy cream, add 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, stirring so cream reduces slightly and coats potatoes, about 6–8 minutes.

Gratinate

Stir in 1 tbs grated Parmesan. Transfer to a small ovenproof dish if desired and place under a hot broiler 1–2 minutes to get light browning on top, or continue reducing on stovetop until cream is thick and potatoes glazed. Keep warm until plating.

Blanch carrots

Bring a pot of salted water to a boil. Add 12 peeled young carrots and blanch 4–5 minutes until just tender. Shock in ice water to stop cooking, then drain and pat dry.

Glaze carrots

In a sauté pan over medium heat, melt 1 tbs unsalted butter. Add the blanched carrots and toss 1–2 minutes. Add 1/2 cup mango purée, 1 tbs dark rum, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Warm gently and simmer 2–3 minutes until sauce clings to carrots and begins to reduce. Remove and hold warm.

Blend pistou

In a mini food processor, combine 3/4 cup packed shiso leaves, 1/4 cup fresh basil, 1 garlic clove, 1 tbs toasted pine nuts, 3 tbs extra-virgin olive oil, 1 tsp lemon juice, 1/2 tsp salt and 1 tsp grated Parmesan (optional). Pulse until a loose, pesto-like paste forms. Adjust oil or lemon for desired consistency and brightness. Keep at room temperature.

Plate composition: Spoon a portion of the fingerling potato parmentier (about 1/3 cup) slightly off-center on each plate.

Place 2–3 mango-rum carrots artfully alongside the potatoes.

Arrange 1–2 lamb chops per plate (or a single chop for tasting portion) leaning against the potatoes. Spoon additional warm mango glaze over the chops.

Dot or streak 1–2 tsp shiso pistou beside the protein and vegetables for herbaceous contrast.

Garnish with microgreens or extra shiso leaves and a light sprinkle of lemon zest. Serve immediately.