AGNELLO CON SALE AROMATICO & VERDURE DI STAGIONE

Lamb Chops with Aromatic Salt & Seasonal Vegetables

AGNELLO CON SALE AROMATICO & VERDURE DI STAGIONE

Lamb Chops with Aromatic Salt & Seasonal Vegetables

Shopping List
Lamb Chops (3 per person)
Eatalys Butcher

Ingredients
Lamb chops 1/4 Cup Kosher salt 1 1/2 cups sugar Leaves from 1 bunch rosemary Leaves from 1 bunch sage Leaves from 1 bunch thyme 1/4 head garlic cloves, peeled zest from 1 orange 1 delicata squash 1 parsnip, peeled 1 leek 1 red pepper extra virgin olive oil red wine vinegar

Shopping List
Lamb Chops (3 per person)
Eatalys Butcher

Ingredients
Lamb chops 1/4 Cup Kosher salt 1 1/2 cups sugar Leaves from 1 bunch rosemary Leaves from 1 bunch sage Leaves from 1 bunch thyme 1/4 head garlic cloves, peeled zest from 1 orange 1 delicata squash 1 parsnip, peeled 1 leek 1 red pepper extra virgin olive oil red wine vinegar

Sugar Rosemary, sage, thyme, garlic, orange

Eatalys Produce Department

Sugar Rosemary, sage, thyme, garlic, orange

Eatalys Produce Department

Delicata Squash, parsnip, red pepper, leek

Eatalys Produce Department

Delicata Squash, parsnip, red pepper, leek

Eatalys Produce Department

Extra Virgin Olive Oil

Cartehini Rustico Bio Extra Virgin Olive Oil from Le Marche

Extra Virgin Olive Oil

Cartehini Rustico Bio Extra Virgin Olive Oil from Le Marche

Kosher Salt Black Pepper Red Wine Vinegar

Kosher Salt Black Pepper Red Wine Vinegar

Recipe Provided for

Courtesy of Executive Chef Alex Pilas

Recipe Provided for

Courtesy of Executive Chef Alex Pilas

Directions
Lamb:
For the Rub: Combine and mix salt and sugar in a bowl. Rub can be stored indefinitely in an airtight container. For the Chops: Marinate the lamb with herbs, garlic, orange zest and olive oil for 12 hours in the refrigerator. Remove lamb from the marinade and discard marinade. In an 8-to-10 inch pan, heat 1 tablespoon of the olive oil over medium heat. Pat chops dry and then rub with the salt and sugar mixture, coating them well on all sides. Pan sear the fat side down first to render out fat into the pan. Then sear on each side until an internal temperature of about 115F is reached for medium rare, or until the desired doneness is reached.

Directions
Lamb:
For the Rub: Combine and mix salt and sugar in a bowl. Rub can be stored indefinitely in an airtight container. For the Chops: Marinate the lamb with herbs, garlic, orange zest and olive oil for 12 hours in the refrigerator. Remove lamb from the marinade and discard marinade. In an 8-to-10 inch pan, heat 1 tablespoon of the olive oil over medium heat. Pat chops dry and then rub with the salt and sugar mixture, coating them well on all sides. Pan sear the fat side down first to render out fat into the pan. Then sear on each side until an internal temperature of about 115F is reached for medium rare, or until the desired doneness is reached.

Contorni:
Preheat Oven to 400F To Prep the vegetables: Cut Delicata squash lengthwise and remove seeds. Cut into 3/4 cubes. Cut leek into 1 inch half moon rings. Cut parsnip into 1/2 inch dices. Keep red pepper whole and roast in oven until the skin blisters. Allow peppers to cool, then peel and remove seeds. Cut into 1/2 inch strips. For the red wine marinade: Combine 2 tablespoons of red wine vinegar with 1/2 cup of Extra Virgin Olive Oil. Dress the vegetables and let sit overnight if possible or for at least 4 hours. Roast the marinated vegetables in the oven until lightly browned. Place in a bowl and cover with plastic wrap and let cool. Serve at room temperature.

Contorni:
Preheat Oven to 400F To Prep the vegetables: Cut Delicata squash lengthwise and remove seeds. Cut into 3/4 cubes. Cut leek into 1 inch half moon rings. Cut parsnip into 1/2 inch dices. Keep red pepper whole and roast in oven until the skin blisters. Allow peppers to cool, then peel and remove seeds. Cut into 1/2 inch strips. For the red wine marinade: Combine 2 tablespoons of red wine vinegar with 1/2 cup of Extra Virgin Olive Oil. Dress the vegetables and let sit overnight if possible or for at least 4 hours. Roast the marinated vegetables in the oven until lightly browned. Place in a bowl and cover with plastic wrap and let cool. Serve at room temperature.

Questions or requests for other Eataly recipes? Email lascuola@eataly.com To register for cooking classes visit www.eataly.com/learn

Questions or requests for other Eataly recipes? Email lascuola@eataly.com To register for cooking classes visit www.eataly.com/learn

Recipe Provided for

Courtesy of Executive Chef Alex Pilas

Recipe Provided for

Courtesy of Executive Chef Alex Pilas