Careme

Instructions

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1. 1.

   Pat 3 lb lamb loin chops dry and season all over with 2 tablespoons plus 1 teaspoon Diamond Crystal Salt flakes. Let stand at room temperature for 30 minutes; prepare the remaining components during this presalting time.

2. 2.

   Make the almond-parsley picada by finely chopping and combining:

   • 1/2 cup roasted unsalted almonds
   • 1/2 cup loosely packed Italian parsley leaves
   • 2 garlic cloves, finely grated
   • 2 tablespoons sherry vinegar
   • 1/4 cup extra-virgin olive oil
   • 1 teaspoon smoked paprika

   Set the picada aside for serving.

3. 3.

   Make the glaze by stirring together:

   • 2 tablespoons honey
   • 1 tablespoon sherry vinegar
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon crushed red pepper flakes

   Set the glaze beside the grill.

4. 4.

   Trim 3 medium eggplants and cut lengthwise into 1/2-inch-thick planks. Coat them evenly with 3 tablespoons extra-virgin olive oil, 2 teaspoons Diamond Crystal Salt flakes, and 1/2 teaspoon ground black pepper.

5. 5.

   When about 10 minutes remain in the lamb’s presalting time, heat a grill for two-zone cooking, with one side medium-high and the other side low. Clean and oil the grates.

6. 6.

   Grill the eggplant over medium-high heat until deeply marked and tender, 4 to 5 minutes per side. Brush both sides with the glaze during the final 2 minutes, moving the eggplant to the low-heat zone if the honey begins to darken too quickly. Transfer to a platter.

7. 7.

   Rub the presalted lamb chops with 1 tablespoon extra-virgin olive oil and 1 teaspoon ground black pepper. Grill over medium-high heat for 3 to 4 minutes per side, moving them to the low-heat zone as needed, until they reach a pull temperature of 130°F for medium-rare.

8. 8.

   Rest the lamb chops loosely covered for 7 minutes. Arrange them over the glazed eggplant, spoon the almond-parsley picada across the chops, and serve the extra picada alongside.

Want more detail? See the temperature guide.