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Kosher Persian Lamb

By: Chef Erica
Prairie Street Prime Resident Chef

Prairie Street Prime’s Kosher Double Cut Lamb Rib Chop gets the special treatment in this Persian style dish. Chef Erica’s marinade plays with sweet, tangy, and fresh flavors to highlight the delectable earthiness of the lamb. A quick sear and finish in the oven creates a perfect crust and the most tender center. Presented over a fresh, bright salad, this simple dish will soon become a date night (or any night) favorite.

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MAKE THIS RECIPE
STEP-BY-STEP

INGREDIENTS LIST FOR THE KOSHER PERSIAN LAMB-

4 Prairie Street Prime Kosher USDA Double Cut Lamb Rib Chops

1 clove garlic

1 tablespoon honey

1 tablespoon balsamic vinegar

1 tablespoon fresh mint, minced

Freshly ground black pepper

Kosher salt

To Prepare the Kosher Braised Brisket
Preheat your oven to 350F.
Begin to prepare the marinade by grinding your clove of garlic into a paste using your knife and some coarse Kosher salt. In a small mixing bowl combine your garlic paste with honey, balsamic vinegar, and mint.
On your double cut lamb rib chops grind a generous amount of fresh pepper and then coat with the marinade. Allow to marinade anywhere from 1 hour to overnight in the refrigerator.
After the lamb has marinated, gently dab any extra moisture off.
Heat a large skillet on a medium to high heat and drizzle with extra virgin olive oil. Sear each of your double cut lamb rib chops for about 1 minute on each side to form a nice crust.
Transfer the skilled into a preheated 350F oven for about 5-7 minutes.
Remove from the oven. For a medium to rare chop you’ll want the internal temperature of your lamb to read between 125F and 135F. Allow to rest for 5-10 minutes on a clean cutting board.
Serve either whole or sliced into single chops atop the Fennel and Citrus Salad with a drizzle of the jus from the skillet.
Bon appetit!

INGREDIENTS LIST FOR FENNEL AND CITRUS SALAD -

1 cup fennel, shaved

1 orange, peeled and supremed

1 grapefruit, peeled and sliced in rounds

1 celery heart, sliced thinly on the bias

1 tablespoon fresh mint, chiffonaud

½ cup green olives, whole or sliced

To Prepare the Fennel and Citrus Salad
In a medium to large bowl, combine your shaved fennel, orange segments, grapefruit slices, celery hearts slices, fresh mint, and green olives.
As part of your dressing, squeeze the remaining juice from the orange over the salad, drizzle extra virgin olive oil, and lightly season with Kosher salt and freshly ground black pepper.
Mix, set and serve.
Bon Appétit!

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