Abigail Cahill O'Brien

Sunday Dinner: Roasted Lamb Chops with Figs, Curried Quinoa and Kale Citrus Salad

In Food on February 3, 2010 at 8:30 am

If you’re looking for a weekend dinner menu, poach mine from last Sunday.  Brighten up a wintery lamb chops with curried quinoa and a kale salad loaded with blood oranges and Meyer lemons.  Your palate will thank you.

Salad tips:  the citrus dressing really does wilt the raw, shredded kale if you let it marinate for 20 minutes or so.  This is one of the rare times you’ll want to toss the salad well before sitting down.  And if you can’t find Meyer lemons, a regular one will do just fine.

Lamb Chops with Figs
Serves 6

  • 1 tablespoon chopped fresh rosemary
  • 4 teaspoons chopped fresh thyme
  • 4 teaspoons chopped fresh marjoram
  • 1 tsp kosher salt
  • 4 pounds of  lamb loin chops
  • 2-3 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 15 dried figs, quartered
  • 1/2 cup red wine
  • 1 cup beef stock
  • Dash of balsamic vinegar
  • 2 large shallots

Preheat the oven to 425 degrees.

Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, garlic, and kosher salt; let marinate at least 1 hour.

Sear lamb loin chops in a sauté pan for a total of 5 minutes.  Reserve the browned bits in the pan.  Move the chops to a foil-lined baking sheet; bake for 12-15 minutes for medium-rare.  (When you take the chops out, let them rest 5-10 minutes.)

While the sauté pan is still hot, deglaze it with the beef broth, scraping up the browned bits.  Add the dried fig and the rest of the herb/garlic mixture.   Add the red wine and let the sauce simmer until reduced and slightly thickened.  Season with Salt and pepper.  Pour fig sauce over lamb chops before serving.  Adapted from epicurious.

Curried Quinoa
Serves 6

  • 1 1/2 tbsp vegetable oil
  • 1 cup diced white onion
  • 2 tbsp grated fresh ginger
  • 2 tsp coriander
  • 2 tsp turmeric
  • 2 tsp curry powder
  • 1/4 tsp cinnamon
  • 1 cup quinoa, uncooked and rinsed
  • 1 1/3 cups chicken broth

Heat a saucepan over medium heat and coat the bottom with vegetable oil when hot.  Add onion; sauté for 5-10 minutes.  Add fresh ginger, coriander, tumeric, curry powder and cinnamon; stir until spices are combined.  Add 1 cup raw quinoa and stir until toasted, 3-4 minutes.  Add 1 1/3 cups chicken broth (or vegetable broth or water).  Cover, reduce heat and simmer for 15 minutes.  Fluff with fork before serving.

Kale Salad with Blood Orange and Meyer Lemon
Serves 4

  • 3 bunches black kale (about 1 pound)
  • 8 small blood oranges, segmented, juice reserved (about 3 tablespoons juice)
  • Zest of 1 Meyer lemon (about two teaspoons)
  • 2 large shallots, finely chopped (about 2 tablespoons)
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Wash kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard . Slice leaves crosswise into 1/4-inch-wide ribbons.

In a large bowl, whisk together the blood orange juice, Meyer lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of black pepper. Add the kale and, using your hands, massage the dressing into the leaves. Add the blood orange segments and toss to combine.

Let stand for 20 minutes. Taste and season with more salt and pepper, if desired.  Adapted from thektchn.

  1. This looks wonderful! I am definitely going to attemp (well, with a little help from Kevin) this! Thank you for sharing.

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