Our Favorite Recipes

Roasted Polderside Farm Lamb Chops

This dish combines strong Mediterranean flavours with the blend of mint, sumac and eggplant for a delicious meal.

Lamb:
2 lamb racks, trimmed
1 tablespoon ground coriander
2 tablespoons Ras al Hanout spice
5 tablespoons olive oil
3 cloves garlic, smashed
2 sprigs thyme
1 sprig rosemary

Yogurt Sauce:

2 cups plain organic yogurt

1 tablespoon olive oil

1/4 teaspoon Ras al Hanout spice

1/4 teaspoon Espelette pepper

1/4 teaspoon sumac

2 tablespoons chopped fresh mint

1 lemon, zest and juice

Salt and pepper to taste

Eggplant:

3 each Japanese eggplant, with strips peeled lengthwise in 1/4-inch intervals, then cut into 1-inch wheels

Milk, as needed

Olive oil, as needed

4 tablespoons balsamic vinegar

Apricot Wrapped Bulgur Wheat:

18 dried Turkish apricots

2 tablespoons olive oil, plus more as needed

1 teaspoon Ras al Hanout Spice

1/3 cup onion, minced

2 cloves garlic, minced

2 tablespoons chopped pistachio

1 cup cracked bulgur wheat

2 cups chicken stock

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

Salt and pepper to taste

Garnish:

5 breakfast radishes

1/2 bunch mint

Serves 6

The day before: Coat the lamb with 3 tablespoons of the olive oil, spices and garlic; marinate in a shallow dish or plastic bag overnight in the refrigerator. Put the yogurt in a cheesecloth- lined sieve or colander over a bowl (without touching the bottom of the bowl), and leave to strain overnight. Place the eggplant in a shallow container, add enough milk to cover, and refrigerate covered overnight.

For the Yogurt Sauce: Mix the strained yogurt with all other sauce ingredients and set aside.

For the Apricot Wrapped Bulgur Wheat: Place the apricots between two sheets of wax paper, and using a meat pounder, hammer or rolling pin, pound them into very thin sheets. Heat 2 tablespoons of the olive oil in a medium-sized pot over medium heat. Add the minced onion, garlic, pistachios and Ras al Hanout and cook, stirring for 5 minutes or until the onions are tender. Add the bulgur wheat and continue to cook, stirring, for another 3 minutes; add the chicken stock. Simmer for 20 minutes, stirring occasionally, until the bulgur is tender (adding more stock to moisten if necessary). Remove the pot from the heat, cover and set aside for 5 minutes. Mix in the chopped cilantro and mint, and season to taste with salt and pepper. Arrange three flattened apricots overlapping in a circle on a lightly oiled square of plastic wrap. Place about three tablespoons of bulgur into the middle of the apricots, and pull the edges of the plastic wrap up and around to encase the bulgur. Twist the wrap at the base to make a tight ball. Repeat to make 6 balls. When ready to serve, steam the plastic-wrapped balls for 5 minutes. Remove plastic wrap and serve.

For the lamb: Pre-heat oven to 350F. Heat the remaining 2 tablespoons of the olive oil in a large oven-proof skillet over high heat. Add the lamb, garlic and herbs. Sear on one side for 2 minutes while basting. Turn the chops over and sear on the second side, continuing to baste for another minute. Transfer the skillet to the oven and roast for 4 minutes, or until the lamb reaches an internal temperature of 120F. Remove from the oven and let rest in a warm spot for 5 minutes.

For the eggplant: Remove the eggplant from the milk and pat dry. Season well on all sides with salt and pepper. Heat enough olive oil to cover the bottom of a large skillet. Over medium high heat, add the eggplant in one layer. Sear one side of the eggplant until browned, then flip and sear the other side. Sprinkle the balsamic vinegar over the eggplant and transfer to the oven for 3-5 minutes (until tender).

To serve: Thinly slice the breakfast radishes. Plate one double chop of lamb with one apricot-wrapped bulgur bundle, and three slices of eggplant per person. Garnish the plate with yogurt sauce, shaved radish and mint leaves.

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Flavors of British Columbia