New Zealand Lamb Chops (Video)

Spring Onions, Chickpea Mash, Cilantro Chutney, Fresh Herbs

Chef Jackie Carnesi of Nura | Brooklyn
Yield: 3 servings

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INGREDIENTS

Chickpea Mash:
100 grams fresh chickpeas
200 grams English peas
200 grams fava beans
50 grams extra virgin olive oil
1 clove garlic, minced
8 grams kosher salt
2 grams madras curry powder

Cilantro Chutney:
70 grams chopped cilantro
10 grams curry leaves
1 clove garlic
6 grams sliced serrano chile
12 grams lime juice
3 grams granulated sugar
2 grams ascorbic acid

To Assemble and Serve:
6 New Zealand lamb chops
Kosher salt
6 spring onions, halved
Extra virgin olive oil
Lime juice
Fresh mint
Fresh cilantro
Fresh parsley

METHOD

For the Chickpea Mash:
In three separate pots, bring salted water to a boil. In a large mixing bowl, combine salt and ice water. Set aside. Blanch chickpeas, peas, and fava beans separately in each pot of boiling water. Cook 2 minutes, or until tender. Immediately transfer to the bowl of salted ice water and let cool. Drain and transfer chickpeas, peas, and fava beans to a food processor. Pulse until a rough mash is formed. Set aside. 

For the Cilantro Chutney:
In a blender, add all ingredients and 90 grams water. Purée until smooth. Set aside. 

To Assemble and Serve:
Prepare and heat a grill. Place spring onions in a small mixing bowl. Drizzle with olive oil and toss to coat. Set aside. On a work surface, generously season lamb chops with salt. Grill lamb chops 2 minutes per side, or until desired doneness is achieved. Let rest. Grill onions until charred on all sides. Transfer to a bowl and season with lime juice. Place 2 piles of Chickpea Mash, about 1 tablespoon each, in the center of a serving plate. Lay 2 grilled lamb chops over the Chickpea Mash, facing opposite directions. Drape the grilled onions over the lamb. Finish with a few dots of Cilantro Chutney. Garnish with fresh herbs. 

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