Pan-Grilled Lamb Chops with Cornbread Panzanella is an outstanding summer menu because everything is in peak season. The ingredients are simple and fresh.
You do need to plan ahead for this recipe. The yogurt-marinated chops should be prepared a day ahead, and buy or make cornbread a day ahead to give it a chance to dry out.
This recipe makes use of a cast-iron ridged skillet for a grilled effect. Time your cooking of the lamb chops with the Peach Brown Butter so they finish about the same time.
Ingredients
For the yogurt-marinated lamb chops:
- •473 ml (2 cups) plain yogurt
- •30 ml (2 tablespoons) turmeric powder
- •5 ml (1 teaspoon) ground ginger
- •5 ml (1 teaspoon) sea salt
- •1.3 ml (1/4 teaspoon) ground pepper
- •5 ml (1 teaspoon) garlic powder
- •237 ml (1 cup) parsley sprigs
- •.9 Kilogram (2 pounds) bone-in lamb chops
For the cornbread panzanella:
- •946 ml (4 cups) cornbread, cut into 2.5 cm (1 inch) cubes
- •3 large tomatoes, seeded and diced
- •3 large peaches, peeled, skins reserved, diced
- •Half a red onion, thinly sliced
- •30 ml (2 tablespoons) olive oil
- •60 ml (1/4 cup) basil leaves, torn into pieces
- •Salt and pepper, to taste
For the peach brown butter:
- •113 grams (1/2 cup) butter, cubed
- •60 ml (1/4 cup) reserved peach skins
- •30 ml (2 tablespoons) honey
- •1.3 ml (1/4 teaspoon) salt
Preparation
- For the yogurt marinated lamb chops: In a food processor combine the yogurt, turmeric powder, ground ginger, salt, pepper, garlic powder and parsley. Blend until completely smooth. Place the lamb in a baking dish and cover completely with the yogurt marinade. Cover and refrigerate overnight.
For the cornbread panzanella: Preheat the oven to 177°C (350°F). Spread cornbread evenly evenly on a parchment-lined sheet pan and toast until golden brown and slightly crispy, 10-15 minutes. Meanwhile, prepare the peach browned butter.
For the peach browned butter: In a small saucepan over medium-low heat, melt the butter and add peach skins. Stir until the butter begins to brown, 3-5 minutes, then remove from heat. It will continue to darken off the heat. Allow butter to cool slightly and add honey and salt. Stir to fully incorporate. Remove peach skins and discard. Continue to cool; meanwhile, cook the lamb chops.
To cook the lamb chops: Heat a grill pan on a stove top over medium-high heat. Remove lamb chops from marinade and place on grill pan. Cook 2-3 minutes per side. Remove lamb chops from grill pan and cover with foil to let rest and continue carryover cooking.
To finish and plate: In a bowl, combine the tomatoes, peaches, red onion, and olive oil; toss to mix. Divide among dinner plates. Add toasted cornbread cubes and basil. Season with salt and pepper, and drizzle with peach brown butter. Top with the pan-grilled lamb chops, and serve.