Easy half-hour, one-pan dish. Choose Colorado lamb whenever you can. From “Eating Well In Season,” by Jessie Price. (The Countryman Press). Serves 3-4, easily doubled for leftovers.
Ingredients
4 teaspoons ground cumin
2 teaspoons caraway seeds
1 teaspoon kosher salt, divided
3/4 teaspoon crushed red pepper
1/2 teaspoon freshly ground pepper
8 lean lamb loin chops, trimmed
4 teaspoons canola oil, divided
1 small shallot, minced
1/4 cup chopped dates (optional)
1 pound chard, stems removed, leaves chopped
1/4 cup pine nuts, toasted in a small dry skillet over medium heat for 3 minutes
Directions
Combine cumin, caraway, O teaspoon salt, crushed red pepper and pepper in a small bowl. Rub both sides of lamb chops with the spice rub. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chops and cook until browned, about 2 minutes per side. Reduce heat to medium and continue cooking to desired doneness, 3 to 5 more minutes per side for medium. Transfer to a plate; tent with foil to keep warm.
Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallot and dates (if using); cook, stirring until softened, about 1 minute. Add chard leaves and cook, stirring, until wilted, 2 to 3 minutes. Stir in pine nuts and the remaining 1/4 teaspoon salt. Serve the chard topped with the lamb chops.
