RECIPE | lamb chops with pomegranate, black olive, mint & feta salsa

This is a shockingly easy recipe to make to impress your meat-loving friends. The lamb is simply rubbed with lemon zest and ras el hanout, and the salsa comes together in minutes once you figure out how to seed the pomegranate. (Pro tip: If it is your first time, wear a ratty sweatshirt over your planned outfit when seeding the pomegranate to avoid the blood red juice from staining anything you love. An apron will not cut it.) The lamb is briefly grilled or broiled to keep it at a juicy medium-rare, and the gorgeous, festive salsa gets its complex taste from its assertively-flavoured components. Served with a vibrant spiced carrot purée, this dinner party-worthy dish comes together in less than an hour.


LAMB CHOPS WITH POMEGRANATE, DRIED BLACK OLIVE, MINT & FETA SALSA
Salsa adapted from Bon Appétit

INGREDIENTS:

For the lamb:
4 lamb rib or lamb loin chops (about 350 grams or 3/4 pound)
1 teaspoon ras el hanout
1 organic unwaxed lemon, zested

For the salsa:
1/3 cup pomegranate seeds (from about 1/4 a pomegranate)
3 tablespoons dried black olives, pitted and chopped
juice of 1/2 small lemon (about 1 tablespoon)
1 tablespoon olive oil
1 tablespoon each chopped parsley, mint, and green onions
3 tablespoons crumbled feta

DIRECTIONS:

For the salsa:

Mix all ingredients except feta cheese in a medium bowl and set aside until serving. Add the feta just before serving, and season with salt and pepper to taste.

For the lamb:

Rub the lamb chops with the lemon zest, ras el hanout, and a pinch of salt and pepper. Heat the broiler or grill. Grill the lamb chops for 3-4 minutes per side, depending on thickness, until medium-rare. Remove from heat and let rest for 5 minutes to allow the juices to redistribute in the meat. Serve topped with pomegranate salsa.

Serves: 2
Active time: 20 minutes (mainly dealing with that pomegranate)
Time to table: 30 minutes

NOTES:
The lamb can be seasoned ahead of time and left to marinate for 2-4 hours. Just be sure to bring to room temperature before cooking. /// The salsa can be made ahead, but be aware that the feta becomes discoloured by the pomegranate and the black olives almost immediately. Add the feta at the last minute to prevent this. /// This recipe can be doubled, tripled, etc. /// My favourite way to seed pomegranates is to simply quarter them, submerge them in a bowl of water, and remove the white membranes and pick out the seeds in the water. The membranes float to the top and can be discarded, and the seeds can be strained from the water. Other people have had success seeding pomegranates while simultaneously venting their anger, but I have not tried this method. /// If making the carrot purée as well, bring the carrots to a boil first, then go about making the pomegranate salsa and getting the rest of the ingredients ready. This will allow you to finish the complete dish in less than an hour.