Guest Chef Jean Fares

Our favorite guest chef is taking a lot to the grill lately. The way he does it, is that he heats the grill pan for about 7  minutes until it  becomes so hot that when you drop a piece of meat on top, it will grill almost instantly.

A few nights ago, he made us these beautiful lamb racks with a compote that you will keep on eating long after you’re  done with the  whole dish. Along with a nice green salad, this meal is all you need for when you’re having friends over.  They will be licking their  fingers after this!

What you’ll need (for 2 to 3 persons):

lamb-racks-and-their-compote-ingredients-2

– 8 Lamb chops

To marinate:

– 1 teaspoon of 9 spices blend (see recipe here)

– 3 tablespoons olive oil

– The juice of 1 lime

For the compote:

– 20 g of unsalted butter

– 4 red onions, thinly sliced

– 1/2 teaspoon of brown sugar

– 1 teaspoon of honey

– 6 dried figs

– 4 tablespoons of sherry vinegar (or vinaigre de Xeres)

– 1 tablespoon olive oil

– 1 teaspoon thyme (zaatar)

1) Marinate the lamb chops in the marinade ingredients, cover and leave them in the fridge for a minimum of an hour, 2 hours if you have time

2) Make the compote:

caramelizing-onions

In a pan, melt the butter on low heat, then add the onions, sprinkling with the sugar and honey

Mix well and cover, cooking them for 15 minutes on low heat

Add the figs and half of the vinegar and cook until the liquid has almost evaporated

Add the remaining vinegar and cook until the liquid has completely evaporated

Add the olive oil and mix until the consistency of the whole thing becomes jam-like

Remove from heat and add the zaatar, then cool

 

3) On a hot grill, cook the lamb chops on high heat until golden brown

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Present them beautifully and savor! Bon appétit! 🙂

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