Ancho Chile Homegrown Ontario Lamb Chops with Sweet Potato Salad
| Lamb chops: | ||
| 1/4 cup | olive oil | 50 mL |
| 2 tbsp | ancho chile powder | 30 mL |
| 1 tsp | coarse salt | 5 mL |
| 3 lbs | Homegrown Ontario lamb chops | 1.5 kg |
| Sweet Potato Fennel Salad: | ||
| 3 cups | peeled diced sweet potato | 750 mL |
| 2 cups | fennel bulb, thinly sliced | 500 mL |
| 1 | bulb roasted garlic | 1 |
| 1/4 cup | olive oil | 50 mL |
| 2 tbsp | Cabernet vinegar (or red wine vinegar) | 25 mL |
| 1/2 tsp | each coarse salt and fresh cracked pepper | 2 mL |
| 1/4 cup | sour cream | 50 mL |
| 1/4 cup | minced chives | 50 mL |
| 1/2 cup | jarred or prepared salsa verde | 125 mL |
In a small bowl, whisk together olive oil, chile powder and salt. Rub all over lamb. Refrigerate for at least one hour and up to one day.
In a large pot of boiling salted water, cook sweet potatoes just until tender, about 15 minutes. Drain. Toss with fennel, roasted garlic, olive oil, vinegar, salt and pepper. Let cool. Stir in sour cream and chives.
Heat skillet or grill pan over medium high heat. Sear chops on both sides until golden brown and have reached desired doneness, about 3 minutes per side for medium rare.
Arrange chops over sweet potato salad and serve with a dollop of salsa verde.
Makes 6 servings.
Source: Chef Chris Smythe, Riverbend Inn and Vineyard.
