It’s been an absolutely hectic week for me last week and I just could not find the time to share this recipe with you all so to make up for it I’ll be sharing 2 new recipes this week. First up is this delicious dinner of Lamb chops with boiled & grilled artichokes, aubergine & radicchio.
There is quite a lot involved in this recipe, the artichokes need a lot of work, the aubergines need to be grilled to perfection so they don’t become too soft. And last but not least there’s the radicchio. Anyone who knows me knows how much I love Belgian witloof (endive), which is quite bitter. Radicchio is on a whole other level of bitterness though and even I struggled with it. But there are a number of things you can do to make it less bitter.
First of all you can soak the radicchio leaves in water for a at least 1 hour but you can also use sweet ingredients afterwards to cut through the bitterness. We’re going to soak them and then quickly grill them in some honey & balsamic vinegar.
Lamb chops with boiled & grilled artichokes, aubergine & radicchio
- 3 boiled & grilled artichokes
- 4-6 lamb chops, depending on the size
- 2 tablespoons of butter
- 1 teaspoon of thyme
- 2 small radicchio heads (elongated shape) or 1 small round shaped one
- 2 tablespoons of honey
- 2 tablespoons of balsamic vinegar
- 2 smal aubergines
- olive oil
- pepper & salt
- optional: fresh basil leaves
Slice up the raddichio, remove the core and add the leaves to a bowl of cold water for 1h to remove bitterness.
Follow the instructions for the artichokes.
Season the lamb chops with pepper, salt & rosemary
Slice the aubergine up into slices of +- cm thick, brush with olive oil on both sides and season with pepper and salt.
Heat up butter in a pan and fry the lamb chops, it'll take 4-6 minutes on each side or more, depending on the thickness. Cook until they get a lovely brown colour.
Meanwhile: Pan fry the aubergine for 3-5 minutes on each side until golden brown and soft. Pan fry the raddichio in honey & balsamic for 3-5 minutes as well - you can eat the radicchio raw as well if you like the taste of it as it is!
Dinner is ready! Plate up by first adding the aubergine at the bottom then the radicchio salad, then the lamb and the artichoke at the top. You can chop up some fresh basil leaves and sprinkle them on top along with a drizzle of olive oil.