Spanish Lamb Chops: Menu

I happened upon twelve beautiful lamb loin chops at GIANT: original price $33.18, scavenged price $19.03.  It was definitely time not only for my wonderful Spanish lamb chop recipe, but to make Voluptuous Vegan's Fennel, Orange, and Pomegranate Salad.  (Second only to unveganing a vegan recipe is serving it with baby animal, since both please my warped sense of humor.)


Spanish Lamb Chops (adapted from Alex Duran)
As tapas, serve 1 chop per guest; as dinner, serve 2 chops.

I got this recipe at a cooking class at Central Market taught by Alex Duran, who is chef and owner of Málaga, as part of a Spring menu.  It is my single favorite way to eat lamb, not least because it uses Spanish paprika, which I find I like on everything savory.  Regular paprika is a poor substitute, btw.

3 tablespoons fresh rosemary leaves
1 tablespoon smoked Spanish paprika
1 tablespoon fresh garlic, chopped
2 oz (4 tablespoons) extra virgin olive oil (Spanish = preferred)
1 teaspoon fresh ground black pepper
Salt to taste
6-12 lamb chops, cut and cleaned
Olive oil for cooking

1.  Combine first 6 ingredients in a large glass or stainless steel container and mix well.  This is where you will place the chops, so choose the right size.

2.  Place the chops in the container and rub the marinade into them.

3.  Cover and refrigerate at least 6 hours (overnight is best), turning the meat at least a couple of times.

4.  Pour a little olive oil into an iron skillet and heat.  Place meat on it, and cook until medium rare, 145˚F internal temperature (time will vary according to the thickness of the chops).

5.  Serve hot as a main course or with warm pita as an appetizer.

Fennel, Orange, and Pomegranate Salad (adapted from The Voluptuous Vegan)
Serves 6.

The original recipe called for 6 tablespoons of OJ, of which I had none.  As a substitute, I squeezed all the juice out of the empressed orange carcasses into the dressing and added a tablespoon of orange and cardamon vinegar that I bought at Botanicus in Prague back in March 2008--the salad was dazzling, though I clearly am a vinegar connoisseur.  If you live near a Trader Joe's, you might be able to pick up a bottle of their Orange Muscat Champagne Vinegar, which is mild and delightful.

2 big, juicy oranges (should be heavy for size when you buy them)
2 tablespoons balsamic vinegar
1 tablespoon orange-flavored vinegar (optional)
2 tablespoons extra-virgin olive oil (double if making for company)
Salt and freshly ground black pepper
1/2 medium fennel bulb, cored and very thinly sliced
1/4 cup pomegranate seeds
2 bunches watercress or a 5 oz. bag of arugula or spinach

1.  Empress the oranges: with a very sharp chef's knife, slice off both ends, then set the orange on a flat size.  Carve off the peel and pith, rotating as you go.  Hold the denuded orange in your hand, and cut out segments into your salad bowl.  Repeat with second orange.

2.  Squeeze orange carcasses of all possible juice into dressing bowl, measuring cup, or jar.  Add balsamic vinegar, optional orange vinegar, olive oil, and a pinch or salt and a grind or two of pepper.  Whisk or fork together, or put lid on jar and shake.

3.  Add sliced fennel and pomegranate seeds to orange segments in salad bowl.  Pour half the dressing over them and let marinate in bowl at room temperature for 30 minutes.  Drain dressing back into dressing receptacle, reserving salad ingredients.

4.  When ready to serve, toss the greens in the bowl with other salad ingredients OR toss greens separately with dressing and arrange the marinated bits artfully on individual portions (depends on your hunger and patience--I always go with the first option for myself!).