Chef’s Corner BY NATASHA POGREBINSKY Crispy Lamb Chops with Spring Mint & Asparagus Lamb is making a big comeback. It’s a very versatile protein and can be prepared in many Natasha Pogrebinsky different ways. It’s sweet and rich, although some people consider it gamey. It’s actually very light and tender when cooked properly. Easily paired with beer or wine, and even cocktails, it can be as rustic or as refined as you can imagine. Don’t fear the deer. Let it be your next culinary adventure at home. Enjoy! Exec. Chef Bear & Sterle’s Country House www.BearNYC.com, http://sterlescountryhouse.com/ Marinate the Chops in oil, chopped garlic and, thyme for 20 minutes. Pre-heat the oven to 350F. Pre-heat the Duck Fat in a frying pan, fry the lamb chops in duck fat until crispy on each side. Finish cooking in the oven to desired temperature (5 minutes for MR). Blanch asparagus, ramps, and peas in salted water, toss together with honey, mint, vinegar, 2 teaspoons of olive oil, salt and pepper. Serve with a side of yogurt and country bread. Lamb Chop Diner (serves 2) Ingredients: 4 (4 oz) lamb chops – bone in Salt and Pepper 16 oz of Duck Fat (available at most butcher shops) 2 garlic cloves - chopped 2 sprigs of thyme 8oz chicken stock ½ cup apple cider vinegar 1 teaspoon honey ½ cup olive oil 16 stalks of asparagus 1 cup chopped ramps (optional) ½ cup shelled peas 1 sprig of mint – chopped 1 cup yogurt 26 April 2017 i LIC COURIER i www.qns.com
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