When I got home a few nights ago, Gil was still out helping his dad prepare/clean his computer room for the painters who were coming the following day. I thought it’d be nice to surprise him with a decent dinner for a change, but needed something that could be ready by the time he returned in 30 minutes or so. As quick meals go, this one really can’t be beat.
I’ve been on a bit of a meat kick lately, so I picked up four lamb loin chops at the grocery along with a couple of sweet potatoes and set out to prepare our meal. (The chops in the picture aren’t really burned, no matter what your eyes tell you — I coated them with a dark Singapore Curry rub bought on our visit to Seattle in February.) We still had a beautiful bunch of tender kale bought at our farmers’ market over the weekend, and I wanted to do something more exciting than my usual olive oil/garlic/red pepper preparation, so I used Indian spices to complement the chops and added cubes of boiled sweet potato for a nice contrast (visually and spicically). I also tossed in some garlic scapes left from the weekend, but if they’re out of season or if you don’t have access, you really don’t need them.
The lamb was quite good, but lamb always is. What surprised me was how well the veggies came off — the flavors married beautifully and the kale would’ve sorely missed the potatoes had they not been there. And it was so easy, so quick! Not bad for a weeknight.
recipes after the jump
Curry-Rubbed Lamp Chops with Indian-Spiced Kale and Sweet Potatoes
I used the Singapore curry blend (which is more of a rub, really) from World Spice Merchants in Seattle, but feel free to use your favorite or, if you’re feeling adventurous, make your own!
4 lamb loin chops, about 1 lb. total
1 tablespoon ground curry
2 medium sweet potatoes
1 tablespoon olive oil
1 bunch kale, washed well and coarsely chopped
3 large cloves garlic, minced
1 1/2 teaspoons cumin seeds
1 teaspoon coriander seeds, ground
1/4 teaspoon turmeric
red pepper flakes, to taste
1/4 cup chicken stock
salt and pepper, to taste
Rub lamb chops with ground curry and set aside. Heat grill.
Put a large pot of water to boil. Peel and cube sweet potatoes into 1/2-inch chunks and boil until tender, but not falling apart.
While potatoes are boiling, heat olive oil in large pot over medium-high heat until barely smoking. Add garlic and cook, stirring constantly, for about 30 seconds or until golden. Add cumin, coriander, and turmeric and cook, stirring, until fragrant. Add kale to pot and cook, stirring, until coated with oil and spices. Add red pepper, salt, and chicken stock, give it a good stir, and cover tightly with lid; cook for about 5 minutes or until kale is tender. (This may seem like a lot of spice for such a small amount of kale, but the potatoes will absorb some of the spices and will even things out in the end. Just trust me on this one.)
When potatoes have cooked through, add to kale mixture and cook until all of the chicken stock is absorbed.
For lamb chops, grill over medium-high heat to desired doneness. For medium-rare, cook chops to an internal temperature of about 140 degrees. Tent with foil for five minutes before serving.