Freedom Run Lamb Recipe

Cooking Instructions

1. 1

   Prepare the Lamb

   Season the lamb chops with salt and black pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat and sear the lamb chops for about 4 minutes on each side or until they reach your desired doneness. Remove from heat and let rest.

2. 2

   Make the Piquillo-Walnut Purée

   In a food processor, combine the piquillo peppers, walnuts, and 2 tablespoons of olive oil. Blend until smooth and season with salt to taste. Set aside.

3. 3

   Prepare the Baby Broccoli

   Blanch the baby broccoli in boiling water for about 2-3 minutes until tender. Drain and toss with a bit of olive oil, salt, and pepper.

4. 4

   Make the Mint Yogurt

   In a bowl, mix the Greek yogurt with finely chopped mint leaves, a pinch of salt, and a dash of olive oil. Stir until well combined.

5. 5

   Fry the Chickpeas

   In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked chickpeas and cumin, frying until crispy, about 5-7 minutes.

6. 6

   Assemble the Dish

   On a plate, spread a layer of the piquillo-walnut purée, arrange the lamb chops on top, add the blanched baby broccoli, dollop the mint yogurt, and sprinkle the fried chickpeas over the top.