Guess what arrived on our doorstep? My book.
I'm staggered with gratitude.
It's still another month until the book hits stores, but I
need to share some of it with you. I really can't wait any longer!
Over the coming weeks, I thought it would be fun to share little tidbits from the book - a taste of what's to come. Each post, I'll excerpt a recipe from the book, and this time I also wanted to share a little cookbook trailer, made by my friend Mark Kohr. Emit Bloch was kind enough to do the music. Thank you Mark and Emit for your generosity!
Late Saturday night, we got home from Greece, one of our family's favorite spots on earth. The trip didn't disappoint. The Aegean was as vibrant blue as ever, our rocky little beach was still covered with stones of every color, the people were beyond welcoming, and
our little island, Folegandros was as sleepy, charming and restorative as it's every been.
succulent lamb chops nestled in fresh fig leaves
+ lemon cucumber tzatziki
This recipe is inspired as much by smell as by taste. Within minutes of placing the lamb in the hot oven, your kitchen will be filled with the earthy aroma of baking fig leaves. This scent instantly transports me to the Greek islands, where arid hills are dotted with fig trees warmed by the blazing Mediterranean sun. Maybe it’s my Greek heritage, but the wild perfume of roasting fig leaves is magic to me.
Fresh fig leaves may not be the easiest things to find outside of California, but rest assured that this recipe is totally delectable without them. Follow all directions below, and when it comes to finishing the chops in the oven, just place the lamb directly in a baking dish or ovenproof skillet. You may miss out on the scent of baking fig leaves, but you’ll still be rewarded with the taste of succulent chops.
My kids claim that they don’t even like lamb, yet they devour chops prepared this way!
Marinate your lamb, and make your tzatziki, a few hours before you want to cook.
Marinade + Lamb:
- 2 tablespoons olive oil
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh rosemary
- 3 cloves garlic, minced
- 2 pounds double-thick rib lamb chops (2 ribs per chop)
Tzatziki:
- 1⁄2 cup plain yogurt
- 1⁄2 cup peeled, seeded, and finely chopped cucumber
- 1 or 2 cloves garlic, pressed or finely chopped
- 1–2 teaspoons freshly squeezed lemon juice
- A dozen fresh mint leaves or dill fronds, chopped
- Sea salt
- Freshly ground black pepper
For cooking and serving:
- 4–6 fresh fig leaves (optional)
- Flaky sea salt
- Freshly ground black pepper
- Lemon wedges
At least 2 hours before serving, assemble your marinade by combining the olive oil, lemon juice, rosemary, and garlic. Place the lamb in a glass container and coat with the marinade. Cover and refrigerate. One hour before cooking, remove lamb from the fridge to allow meat to return to room temp.
Also try to make the tzatziki ahead of time: In a small bowl, mix together the yogurt, cucumber, garlic, lemon juice, chopped herbs, and salt and pepper to taste. Let the sauce chill in your fridge. Tzatziki only gets better as the flavors mingle.
When you’re ready to cook your lamb, preheat the oven to 400°F.
Place a large cast-iron skillet on the stove top over medium-high heat. When the pan is nice and hot but not quite smoking, brown all sides of the chops, 4 to 5 minutes per side. (I don’t find it necessary to add any additional oil to the pan for browning, as some oil from the marinade will still be clinging to the chops.) To ensure a good sear, take care not to crowd the meat during this phase; brown the chops in batches if necessary.
Line a shallow baking dish with fig leaves, if you have them. Nestle the seared chops in the leaves. Place the baking dish in the hot oven to finish cooking the lamb. In minutes, your kitchen will be filled with the aroma of roasting fig leaves. Depending on the thickness of your chops, they may be
done after only a few minutes in the oven, and shouldn’t need more than 15 minutes. I have come to rely on touch testing my meat for doneness. There is that feeling of just the right give when meat is medium-rare. If you trust your fingers, go for it. Also feel free to use a meat thermometer: The chops will be juicy medium-rare when the internal temp reads 130° to 135°F. Let the chops rest for 10 to 15 minutes before serving.
Season the chops with flaky sea salt and generous grinds from the pepper mill. Serve the lamb in the baking dish with the fig leaves still underneath. Toss some lemon wedges into the dish so that everyone can squeeze the juice over the chops. Pass tzatziki around the table, and feel free to scoop it right onto the chops if you wish.
serves 3 or 4
