Ingredients

  • 2 stalks of leeks
  • about 2 Tbspn unsalted butter
  • 2 lamb shoulder chops
  • 1 cup dry quinoa
  • parsley, washed and chopped
  • zest of 1 lemon
  • juice of about 1/2 a lemon
  • olive oil
  • salt
  • pepper

Instructions

Note: Steps 2-4 can be done in parallel.

  1. Dry age the lamb: Salt the lamb generously on both sides. Place on a wire rack on a cookie sheet in the refrigerator for at least 24 hrs. Dry off with a paper towel before cooking.

  2. Slice leeks into 1/4 rounds and wash thoroughly in a collander. Melt butter in a large skillet. Add leeks and salt. Sautee until softened. Set aside.

  3. Cook quinoa in a saucepan according to package instructions. Once prepared, add salt, pepper and olive oil to taste.

  4. Lightly butter or oil a stovetop grill (or the lamb itself if using an outdoor grill), then grill until medium rare. Cut into cubes.

  5. Place quinoa in a bowl and add parsley, lemon zest and lemon to taste. Top with leeks and then lamb. Enjoy!

Sources

Serious Eats: Dry Aging