Spiced Lamb Chops with Summer Vegetable Ragout


Serves 8

2 t fennel seeds
2 t coriander seeds
1 t cumin seeds
4 t rosemary
2 8-bone lamb rib chops, frenched
2 pints cherry tomatoes
½ c plus 4 T extra-virgin olive oil
4 garlic cloves, thinly sliced
4 bay leaves
6 thyme sprigs
4 T balsamic vinegar
2 shallots, thinly sliced
3 c shelled fresh peas
2 c shelled fresh fava beans
12 oz oyster mushrooms, quartered
6 T unsalted butter
1 c red pearl onions, peeled and halved
4 c chicken stock
2 T mint
1T tarragon, chopped
1 T marjoram, chopped
Freshly ground pepper


Preheat oven to 300F. Combine the fennel, cumin & coriander in a spice grinder and grind to a powder. Mix with the rosemary. Season chops with salt and pepper and rub in powder. Refrigerate for an hour. Toss the cherry tomatoes with ½ c oil and garlic, bay, thyme, vinegar and shallot. Bake for about 30 minutes until tomatoes are soft. Blanche peas and beans and pop favas from skins. Set aside. Cook mushrooms in remaining oil until tender. Add pearl onions, cut side down and cook until golden, about 3 minutes. Add chicken stock and simmer until onions are tender, about 5 minutes. Stir in peas and beans. Remove bay and thyme from tomato mixture and add to vegetables. Remove from heat and stir in mint and fresh herbs. Whisk in butter to taste and season with salt and pepper.

Grill the lamb to medium rare and serve ragout in warmed bowls.

Pairing Suggestions

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