Careme

Instructions

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1. 1.

   Pat 1 pound lamb loin chops dry. Season them on both sides with:

   • 2 1/2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon freshly ground black pepper

   Rub with 1 tablespoon extra-virgin olive oil and let stand for 25 minutes while preparing the other components.

2. 2.

   Slice 1 medium eggplant lengthwise into 1/2-inch-thick planks. Season both sides with 1 1/2 teaspoons Diamond Crystal kosher salt and let stand for 15 minutes; blot away the released moisture with a clean towel.

3. 3.

   While the lamb and eggplant rest, heat a small saucepan over medium heat. Toast 1/4 cup chopped walnuts for 2 to 3 minutes, stirring frequently, then transfer them to a plate.

4. 4.

   In the same saucepan, combine:

   • 8 ounces black plums, pitted and diced
   • 2 garlic cloves, finely grated
   • 1/4 cup water
   • 1 tablespoon red wine vinegar
   • 2 teaspoons honey
   • 1/4 teaspoon crushed red pepper flakes
   • 1/2 teaspoon freshly ground black pepper

   Bring to a lively simmer over medium heat and cook for 8 to 10 minutes, stirring and crushing the plums, until saucy. Remove from the heat and cool for 5 minutes, then stir in 3 tablespoons of the toasted walnuts, 2 tablespoons chopped dill, and 1/4 cup chopped parsley to make the plum-walnut sauce; reserve 1 tablespoon toasted walnuts for plating.

5. 5.

   Heat a clean grill to medium-high, about 425°F, allowing roughly 10 minutes for preheating. Brush the blotted eggplant planks with 2 tablespoons extra-virgin olive oil.

6. 6.

   Grill the eggplant with the lid closed for 4 to 5 minutes per side, until deeply marked and tender. Transfer it to a platter.

7. 7.

   Grill the lamb chops with the lid closed for 3 to 4 minutes per side, pulling them at 130°F for medium-rare. Rest for 5 minutes.

8. 8.

   Spoon some plum-walnut sauce over the grilled eggplant, arrange the rested lamb chops alongside, and finish with the reserved toasted walnuts. Serve the extra sauce at the table.

Want more detail? See the temperature guide.