Grilled Lamb Chops

Chermoula Spices, Date Syrup, and Mint

Chef Josh Elliott of Toro | Boston
Yield: 6 to 9 servings

Adapted by StarChefs | July 2020

INGREDIENTS:

Chermoula Chops:
3 Australian lamb racks
2 cups coriander seeds, toasted, coarsely ground
1 cup fennel seeds, toasted, coarsely ground
1 cup cumin seeds, toasted, coarsely ground
3 quarts ice
2 cups coriander seeds, toasted, coarsely ground
1 cup fennel seeds, coarsely ground
1 cup cumin seeds, toasted, coarsely ground
⅓ cup black peppercorns, toasted, coarsely ground
10 pods star anise, toasted, coarsely ground
⅓ cup ground ginger
⅓ cup ground cinnamon
¼ cup ground cascabel chile powder

Sweet Potato Vinaigrette:
3 cups Japanese sweet potato vinegar with honey
½ cup lemon juice
6 tablespoons fish sauce

To Assemble and Serve:
Salt
Date syrup
Fleur de sel
Corto olive oil
Cilantro sprig and mint leaf mix, held in ice water

METHOD:

For the Chermoula Chops:
Frenched ribs halfway. Cut into chops (riblets). In a bowl, combine remaining ingredients to make the rub. Apply rub liberally to chops. Cover and refrigerate overnight. 

For the Sweet Potato Vinaigrette:
In a bowl, whisk to combine all ingredients. When emulsified, transfer to a spray bottle.  

To Assemble and Serve:
Temper chops. Prepare and heat grill until very hot. Season chops liberally with salt. Place chops on grill flesh side (not fat side) down. When charred (not burned), remove from grill and lightly brush chops with date syrup. Return ribs to grill to char syrup and cook until rare. Remove from grill and lightly brush chops with more syrup. Shake vinaigrette and spray on chops. Plate chops, finishing with fleur de sel and olive oil. Garnish with herbs.  

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