Pan-Fried Lamb Chops with Black Garlic Skordalia

Skordalia is a classic Greek spread that falls somewhere between a condiment and a side dish. It can be made with a base of potatoes, bread or nuts, but the basic idea remains the same - a potent mix of garlic, lemon or vinegar, and a smooth base. The sharp taste of fresh garlic puts this closer to the condiment end of the spectrum. We’ve dipped into our Chinese influences substituting the sweeter, mellower flavor of aged black garlic. We serve it here with simply seared lamb chops. However, the skordalia on its own is meat-free and would be lovely as a vegetarian accompaniment to roasted root vegetables, like carrots and parsnips, in the cooler months.

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Pairing Notes:

Full-bodied xinomavro, a native varietal of Northern Greece, is a natural partner for the bold flavor of the skordalia. Kir-Yianni’s 2015 Ramnista, with its notes of cherry and blackberry and hints of herb and licorice would be a wonderful choice. If you are in a barbecue mood, serve the skordalia with grilled chops and open a bottle of Chris Ringland North Barossa Vintners Shiraz or Ministry of Clouds Mataro for a decidedly Aussie spin.

Time: 40 minutes

Yield: 2 servings

6 lamb rib chops

Salt

Pepper

½ tsp. dried oregano

500 grams Russet potatoes

150 grams raw walnuts

7 - 8 cloves black garlic

75 grams extra virgin olive oil

1 lemon or 1 T. red wine vinegar

2 T. chopped parsley

2 T. olive oil

  1. Rub salt, pepper and oregano into both sides of the lamb chops. Lay out on a platter and let rest for 30 minutes at room temperature before cooking.

  2. Bring a medium pot of water to a boil and season liberally with salt. Peel potatoes and cut into a medium dice. Rinse diced potatoes under cold water to remove excess starch. Add potatoes to boiling water. Cook for 10 – 15 minutes until easily pierced with a paring knife. Drain potatoes and rinse again under cold water until cool. Using a ricer or potato masher, mash potatoes in a medium bowl until relatively smooth.

  3. Add peeled garlic, walnuts and ½ tsp. salt to a blender or food processor. Pulse to break up nuts and combine garlic with salt. Add 75 grams extra virgin olive oil and blend, stopping to scrape down sides. Add mashed potatoes and pulse again to create a smooth puree. Transfer back to a medium bowl. At this point, taste. Stir in the juice of half a lemon or ½ T. vinegar. Taste again and add more lemon or vinegar as desired. You can also add more olive oil at this point, 1 T. at a time, if you desire a thinner consistency. Season with black pepper and additional salt to taste. The skordalia can be made a day in advance and refrigerated. Bring to room temperature or heat to warm before serving.

  4. Heat 2 T. olive oil in a large sauté pan over medium-high heat. Add chops in a single layer, careful to leave room between each piece. Sear for 2-3 minutes per side until desired doneness. Allow to rest for 10 minutes before serving.

  5. Serve lamb chops with black garlic skordalia and crisp, simply dressed greens.

RecipesAmy Powell