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Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: Rhurbarb takes a walk on the savory side, and pairs off with succulent, seared lamb chops.
Rhubarb is a signature spring ingredient with, unfortunately, a limited reputation. Often paired with strawberries and packed into pies, rhubarb also has a sophisticated, savory side. Here the tender stalks of rhubarb are quickly sautéed in sugar and vinegar, as in Italian agrodolce dishes, as small lamb chops cook in the oven. The bright, fresh flavor of the rhubarb offers a perfect pair for the fatty, seared meat. If you are looking for a quick and elegant way to add a bit more to the plate, serve the lamb and rhubarb with a spoonful of steamed couscous.
4 small lamb loin chops (1 pound)
Kosher salt and freshly ground pepper
1 pound rhubarb stalks, sliced into 2-inch pieces
3 tablespoons olive oil, divided
1/2 medium shallot, finely chopped (about 2 tablespoons)
2 tablespoons brown sugar
1 teaspoon red-wine or sherry vinegar
1/4 cup golden raisins
1/2 cup crushed walnut pieces
2 tablespoons roughly chopped fresh parsley
I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that’s being published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photos by Caroline Wright