December 1, 2005
Executive Chef Ryan Poli,
Butter, Chicago
Yield: 4 servings.
1 Tbsp. cumin seed
1 Tbsp. coriander
1 Tbsp. black pepper
1 Tbsp. paprika
1 tsp. cayenne pepper
(all ground and mixed)
8 lamb chops
as needed, olive oil
to taste, salt and pepper
Add spices to small sautè pan over medium heat and toast them, about 3 minutes or until spices have a stronger aroma and flavor.
Place toasted spices into a mixing bowl and reserve until needed. Season lamb chops with salt, then dredge chops into spice mix to coat both sides. Place chops on plate and drizzle with 3 Tbsp. olive oil. Reserve until needed.
Heat sautè pan with about 1/4 cup olive oil. When hot, add lamb chops without overcrowding. Cook about 3-4 minutes on each side, depending on size. When cooked to specifications, take out of pan to rest.
EGGPLANT & CURRANT RATATOUILLE:
2 1/2 eggplant, peeled and diced
1 minced onion
4 cloves minced garlic
1 Tbsp. ground coriander
2 oranges zested
1 cup tomato purèe
1/2 cup currants
1/2 cup honey
1/2 Tbsp. fresh rosemary, chopped
to taste, vinegar
to taste, salt and fresh ground pepper
as needed, extra virgin olive oil
In large rondo, heat olive oil and sweat onions, garlic, rosemary and coriander until just tender. Combine remaining ingredients except vinegar and cook down until all ingredients are soft. At this point, ragout should be thick. Taste; add vinegar, salt and pepper to taste. Keep warm and reserve until needed.
CHICKPEA PANISSE:
2 lb. chickpea flour
3 liters chicken stock 3
garlic cloves
zest of one lemon
1 oz. salt
to taste, freshly ground black pepper
In batches, blend all ingredients in a blender until smooth. Pour into a medium-sized rondo and cook over medium heat like polenta, stirring constantly. When panisse is thick, taste and re-season if necessary. Pour the mixture onto a half-sheet pan. With spatula, spread panisse so it is even. Let cool in refrigerator. When cool, cut into 2" x 2" squares. Flour lightly and cook in sheet pan with 1 Tbsp. olive oil until brown and hot in center.
Arrange 4 plates. Place panisse cake in center and arrange eggplant around. Place 2 lamb chops on top and serve.
Sponsored by Nestlè Food Services
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