Catalonian Lamb Chops with Moroccan Spice Jam
Ingredients:
For the lamb:
2 racks New Zealand lamb
2 tablespoons roasted peeled garlic cloves
4 tablespoons olive oil
½ cup panko breadcrumbs
2 tablespoons fresh chopped rosemary
½ cup goat cheese
Pinch kosher salt
Dash freshly ground black pepper
For the Moroccan spice jam:
1 cup apricot preserves
2 tablespoons white balsamic vinegar
1 cinnamon stick
4 whole cloves
½ teaspoon fennel seed
1 teaspoon cumin seed
1 teaspoon coriander
2 teaspoons smoky paprika
2 teaspoons kosher salt
1 teaspoon brown sugar
2 tablespoons fresh spearmint, chopped
Zest of one orange
Instructions:
For the breadcrumbs: Preheat oven to 400°F. Combine breadcrumbs, rosemary, and broken-up cheese in a food processor. Pulse and blend to meal consistency. Transfer to a baking pan and brown mixture in oven for 5 minutes, then turn the crumb mixture with a fork and continue to brown for an additional 5 minutes.
For the garlic: Place peeled raw garlic cloves in the bottom of a saucepot. Pour oil over to cover. Place over burner and bring to a low simmer for 30 minutes. Strain off garlic oil and let it cool. Place soft garlic in food processor and pulse to purée. Set aside. Rub lamb with garlic oil, then season the top of the lamb rack with salt and pepper.
For the lamb: Preheat sauté pan to medium high. Trim off excess fat. Sear top of the seasoned lamb rack in hot pan for 3 minutes. Bake for 8-10 minutes. Remove. Let rest for 5-10 minutes before slicing into individual chops.
To assemble: Smear garlic purée over the corner of each individually sliced lamb chop. Dip coated corner into the breadcrumb mixture and plate individually.
Heat Moroccan Spice Jam and drizzle over lamb when plating.
For the Moroccan spice jam: Combine spices in a small sauté pan and gently heat to lightly toast the spices. Pour into spice or coffee grinder. Combine all ingredients in a small saucepot and simmer for 10 minutes. Can make in advance and heated as needed. Do not strain.