LAMB CHOPS - SPRING CATALAN-STYLE WITH HOUSE-MADE MERGUEZ, GRILLED LEEKS AND SALBITXADA

By akselden

Ingredients

• 2 T. paprika
• 1 T. cumin seeds, toasted and pounded
• 1 T. coriander seeds, toasted and pounded
• 1 tsp turmeric
• 1 T. coarsely chopped fresh rosemary
• 2 lbs. spring lamb shoulder
• kosher salt
• 4-5 C. duck fat or light olive oil
• 6 spring lamb chops
• freshly ground block pepper
• 3 T. extra-virgin olive oil
• 1 T. fresh thyme leaves
• 6 large leeks, cut in half lengthwise, root attached
• Merguez (see recipe)
• Chickpea Puree (see recipe)
• 2 oz. small dandelion greens
• Salbitxoda (see recipe)

Details

Servings 6

Preparation

Step 1

In small bowl, mix together paprika, cumin, coriander, turmeric and rosemary. Season lamb shoulder with mixture. Cover and refrigerate 8 hours. Remove from refrigerator 45 minutes before cooking to allow lamb to come to room temperature. Season with salt and place in baking dish.

Heat oven to 325°. Place duck fat or light olive oil in medium saucepan over low heat until warm and completely melted. Pour fat or oil over lamb shoulder until just covered. Transfer baking dish to oven and bake 2 1/2 hours or until very tender. Let cool. Remove shoulder from fat, remove bones and place meat in baking pan.

Light charcoal grill 30 to 40 minutes before cooking. Season lamb chops with salt, pepper, half the olive oil and half the thyme. Brush leeks with remaining olive oil and season with salt, pepper and remaining thyme. Turning occasionally, grill chops, leeks and Merguez until chops are medium rare or cooked to your liking, leeks are golden and tender and Merguez is just cooked through.

Divide Chickpea Puree among 6 plates. Divide Merguez, lamb chops, leeks and pieces of lamb shoulder over puree. Top each plate with a few dandelion leaves. Spoon Salbitxada over and around each plate. Serve.