Lamb Chops w/Buckwheat + Black Pepper Strawberries

Name: Lamb Chops w/Buckwheat + Black Pepper Strawberries
Ingredients: Salt and freshly ground black pepper; 1 rack of lamb (8 lamb chops, 1 to 2 Lb [455 to 910 g] total); Neutral oil; Salt and freshly ground black pepper; 1 cup [180 g] buckwheat, bulgur, or other grain of your choosing; 1 cup [180 g] buckwheat, bulgur, or other grain of your choosing; 1 rack of lamb (8 lamb chops, 1 to 2 Lb [455 to 910 g] total); 10 stems chard, cut into ribbons; ½ cup [120 ml] dry red wine; 1 lb [455 g] strawberries, hulled and halved; Olive oil

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

By using the same pan to roast the lamb chops and sear the strawberries, you’re using the juice in the berries to deglaze the flavorful fond into the sauce as well as creating one less pan to wash.

Ingredients

1 cup [180 g] buckwheat, bulgur, or other grain of your choosing
10 stems

Main course

Method

Bring a medium pot of salted water to a boil over high heat. Whisk in the buckwheat, return to a boil, lower the heat, and simmer until tender, about 12 minutes.

Place the chard ribbons into a medium bowl. Drain the buckwheat and then pour it over the chard, letting the heat from the buckwheat wilt the chard.

Season the lamb chops liberally with salt and black pepper. In a large