Chef Ayesha Nurdjaja’s Marinated Lamb Chops

MARINATED LAMB CHOPS

SERVES 6-8
- 1 rack of lamb (1½ to 2 pounds)
- 6 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons pomegranate molasses
- 2 tablespoons roughly chopped fresh rosemary
- Zest and juice of ½ lemon
- 2 teaspoons Urfa pepper or Aleppo pepper
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin

For Serving
- Chopped fresh cilantro
- Pomegranate seeds
- Thinly sliced serrano pepper
 

ROMAINE WITH POPPY VINAIGRETTE

Salad
- 2 heads romaine lettuce
- 3 celery stalks with leaves, sliced in ½-inch pieces and leaves reserved
- 2 Persian cucumbers, very thinly sliced
- 4 scallions, thinly sliced
- 4 sprigs of dill, fronds roughly chopped
- 4 sprigs of mint, stems removed
- Kosher salt and freshly ground black pepper
- 8 ounces Greek or Bulgarian feta cheese, crumbled


Dressing
- Juice and zest of 1 lemon
- 1 small shallot, finely diced
- ½ cup extra-virgin olive oil
- 4 teaspoons Dijon mustard
- 4 teaspoons honey
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Poppy seeds

  MARINATED LAMB CHOPS

Lamb is my ride-or-die protein, no doubt about it. Single chop, double chop, lollipop—I’m here for it. Lamb chops are special because they feel celebratory. Nothing says “let’s get the party started” like food with a built-in handle. These chops are proof that simple is best. Pomegranate molasses and rosemary accent the natural richness of the meat, while the fat renders into the skillet and turns into pure flavor. Want proof? These lamb chops are so good that when my nephew John was eight, he polished off ten of them without breaking a sweat.

Start by trimming the lamb. Locate the silver skin—it’s the shiny, tough membrane—and slide your knife underneath to remove it. I like lamb fat, so I’ll just trim a little if it’s excessive. If you’re keeping the fat, make shallow diagonal scores so it renders well.

Hold the rack vertically. The easiest way to cut chops is to follow the bone of your neighbor and slice directly down. To get equal thickness, sometimes you have to include two bones in the chop. Arrange the chops on a small sheet tray or a large plate. In a small bowl, whisk together the garlic, olive oil, pomegranate molasses, rosemary, lemon zest and juice, Urfa, salt, black pepper, and cumin. Pour the marinade over the chops, flipping and rubbing them to coat evenly. Cover and refrigerate overnight.

Set a large cast-iron skillet over high heat. Working in batches, arrange a few chops fat side down and sear for 3 minutes, until the fat is nicely rendered. Lay them flat, sear for 2 minutes to brown, then flip and cook 1 minute more. The lamb should register 130°F for medium-rare. For well-done, cook 2 minutes longer per side. Transfer to a clean plate to rest while you finish the next batch. Serve hot.


ROMAINE WITH POPPY VINAIGRETTE

This crisp, herby, unexpectedly poppy-seed-studded number is a sort of play on the Greek maroulosalata, with plenty of crunchy textures and herby flavors to make winter seem a little bit brighter. If you’ve ever bought poppy seeds for a recipe and then let them sit in your pantry, here’s your excuse to put them to work. All the ingredients here have balls to them: the sharp bite of scallions, the juicy crisp of cucumbers, the mint and dill wake everything up, and feta does what feta does best—makes the whole shebang salty and delicious. Serves 4

Make the salad: Chop the root off the romaine and give the leaves a proper rinse—grit is not a seasoning. Pat dry or give them a run in the salad spinner. Baby leaves go in whole, big ones get a chop. If any are massive, slice them lengthwise first to make a more manageable bite.

Or grab a knife, go to town, and call it a shredded romaine salad. Toss in the celery and leaves, cucumbers, scallions, and dill. Small mint leaves can stay whole but rip up the big guys. Season with salt and pepper and toss.