Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1 lb, about 4 chops $17.99
• Japanese Eggplant

  1 lb $3.99
• Simple Truth Organic® Blueberries

  1 cup $6.99
• Simple Truth Organic® Basmati Rice

  3/4 cup dry $2.99
• Simple Truth Organic® Mint

  2 tablespoons chopped, plus leaves for garnish $2.79
• Fresh Organic Lemon

  1 $2.00
• Shallots

  1 small $4.49
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  2 tablespoons, divided
• Unsalted butter

  2 teaspoons
• Honey

  2 teaspoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Saffron threads

  1 generous pinch
• Kosher salt

  1 1/4 teaspoons, plus more to taste
• Black pepper

  1/2 teaspoon
• Water

  as needed
• Charles Smith Wines Boom Boom! Syrah Washington Red Wine

  750 ml $24.99

Instructions

1. Pat the lamb dry. Combine the cumin, coriander, turmeric, cinnamon, 3/4 teaspoon salt, and black pepper, then rub the mixture over the chops. Slice the eggplants lengthwise into 1/2-inch planks, mince the shallot and garlic, zest and juice the lemon, and crush the saffron into 1 tablespoon hot water.
2. Rinse the rice until the water is mostly clear. Combine it in a small saucepan with the saffron water, 1 cup fresh water, and 1/4 teaspoon salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Season the eggplant with the remaining 1/4 teaspoon salt and sear in batches for 3–4 minutes per side, adding the remaining oil as needed, until deeply browned and tender; transfer to a warm platter.
4. Return the skillet to medium-high heat. Pan-sear the lamb for 3–4 minutes per side, including the fatty edges, until browned and the centers reach 145°F. Transfer the chops to a plate and rest for at least 5 minutes.
5. Lower the heat to medium and add the shallot to the same skillet; cook for 1 minute. Stir in the garlic, blueberries, honey, 2 tablespoons lemon juice, and 2 tablespoons water. Cook for 3–4 minutes, gently crushing about half the berries, until glossy and lightly thickened; remove from the heat and swirl in the butter and half the mint.
6. Fluff the saffron rice with the lemon zest and remaining chopped mint. Taste the blueberry sauce and adjust with salt or lemon juice—it should be savory, fragrant, and pleasantly tart.
7. Spoon the saffron rice onto two plates, arrange the charred eggplant and lamb chops alongside, and finish the lamb with the blueberry pan sauce and fresh mint leaves.