SKILL LEVEL: Master
PREP: 10 minutes
MARINATING: 8 hours or overnight
COOKING: 10 to 15 minutes
MAKES: 2 servings
PAIRS WELL WITH: Couscous or rice
SKILL LEVEL: Master
PREP: 10 minutes
MARINATING: 8 hours or overnight
COOKING: 10 to 15 minutes
MAKES: 2 servings
PAIRS WELL WITH: Couscous or rice
Since it’s no longer possible to get chimaerok tenderloins after the sinking of the Isle of Dread, we’re making do with lamb chops. Do not, I repeat, do not disturb Prince Lakma, last of his kind. He’s the one chimaerok left in Azeroth, and my friend simply cannot catch a break with all of you chasing after his legendary, savory haunches. Lamb chops are a fine substitute. Trust me.
1 tablespoon red curry paste
1 /4 cup rum or bourbon
1 /2 cup chicken broth
1 pound lamb shoulder chops
SPICE RUB
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon Aleppo pepper flakes, or other red pepper flakes
1 /2 teaspoon each nutmeg and cinnamon
Pinch of salt
1 to 2 tablespoons olive oil
1. Combine the red curry paste, rum, and chicken broth in an airtight bag or a shallow baking dish. Place the lamb chops in this marinade, making sure to cover both sides of the meat, and let sit for at least 8 hours, or overnight.
2. When you are ready to cook, combine the spices for the rub in a small bowl. Place a large frying pan over medium heat and pour in the olive oil to begin heating it up. Meanwhile, pull the lamb chops out of the bag and set on a plate. Pat dry, then press half the spice mixture onto one side of the meat. Flip, and press the remaining spices onto the chops.
3. Once the pan is hot, lower the chops in gently. Cook on each side for about 4 to 5 minutes, until the lamb is cooked through to your preference. Remove from the pan and allow to rest for about 5 minutes under a tent of foil to keep it warm.
4. If you like, you can make a small amount of sauce by pouring the rest of the marinade into the emptied pan, and scraping to get up any spices that have cooked down. Stir for a few minutes, until the mixture has thickened somewhat, then strain into a small pitcher and serve alongside the chops.