Recipe from Redfish
Created solely for Hilton Head Monthly from the kitchen of chef Chaun Bescos.
Pomegranate Balsamic Lamb Chops with Kale, Farro, Mushroom and Pistachio Sauté
INGREDIENTS (Serves 4)
12 lamb chops (Frenched — use domestic lamb if available)
1 cup grape seed oil
1 cup balsamic vinegar
½ cup pomegranate molasses, plus another ½ cup for finishing
1 tablespoon each black pepper, coriander and black caraway
6 cloves of garlic
Salt to taste
Blend together all the ingredients except for the lamb. Adjust seasoning and marinate lamb for at least two hours and up to 12. Remove from marinade and wipe off excess. Grill to desired doneness and serve with Kale, Farro, Mushroom and Pistachio Sauté (recipe below).
Kale, Farro, Mushroom and Pistachio Sauté
3 cups packed fresh kale, cut into thin strips (I prefer red Russian kale)
1½ pounds mixed wild mushrooms, sliced (I enjoy king trumpet, maitake and log-grown shitakes)
2 cups cooked farro
¾ cup pistachios, toasted
1 tablespoon fresh thyme
2 tablespoons herb butter or olive oil
1 cup chicken stock
1 tablespoon shaved garlic
½ cup pomegranate seeds, to finish
Melt the herb butter or heat the olive oil in a large skillet on medium heat. Add the garlic and sauté till lightly browned and somewhat nutty in aroma. Add mushrooms and cook till they are tender with a touch of crispness. Add the farro and incorporate well. Fold in the kale and add the chicken stock. Cook uncovered till the kale is tender yet still vibrant green. Add the pistachios and thyme. Season with additional salt and pepper as needed. Serve with freshly grilled lamb chops and finish the plate with fresh pomegranate seeds and a touch of the pomegranate molasses.