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Lamb with Black Garlic Romesco and Pickled Chives (Wylie Dufresne)
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Ingredients
Edamame
- 16 oz frozen edamame, shelled, thawed
Garlic Chives
-
2
bunches garlic chives, trimmed
or 2 bunches ramps, trimmed - 2 garlic cloves
- ½ tsp yellow mustard seeds
- ¼ tsp black peppercorns
- ½ tsp coriander seeds
- 1 pinch dried red chili flakes
- 16 oz water
- 8 oz rice vinegar
- 5 ½ oz sugar
- 4 tsp kosher salt
- 1 in. fresh ginger, peeled, sliced
Black Garlic Romesco Sauce
- 16 oz water
- ⅓ oz dried chipotle chilies (approx. 2 chilies)
- 6 oz black garlic cloves
- 1 ½ oz sliced almonds, toasted
- 1 oz extra virgin olive oil
- ¼ tsp salt
Lamb
- 1 tbsp oil
-
2
racks of lamb, Frenched (7 chops ea. rack)
or 14 lamb chops - salt, to taste
- ground black pepper, to taste
- 1 - 2 oz unsalted butter, plus 1 tbsp
- 3 - 4 sprigs thyme
- 1 garlic clove
- 1 tbsp water
- Nutrition
- per 1 portion
- Calories
- 1736 kJ / 415 kcal
- Protein
- 31 g
- Carbohydrates
- 17 g
- Fat
- 27 g
- Fiber
- 5 g
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