Lamb Chops and Summer Medley20 mins Serves 4
- 1 pork tenderloin
- 4 lamb chops
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 1 tablespoon granulated garlic
- 1 stick butter
- 3 pears, sliced into half-moons
- 6 baby yellow squash, halved, lengthwise
- 1 yellow onion, chunked
- 4 baby eggplants, halved
- 1 bunch arugula
- 2 sprigs thyme
- 2 springs rosemary
- 1 garlic clove, diced
Preheat half of a stick of butter in a large skillet over medium heat. Season lamb chops on all sides with salt, granulated garlic, paprika and chili powder. Place the chops in the skillet and cook on all sides for roughly four minutes each or until the internal temperature reaches 120˚Fahrenheit for medium rare.
In a second skillet, while lamb is cooking, heat the other half of the stick of butter over medium heat. First add garlic, followed by rosemary, thyme, onion, yellow squash, eggplant and pears. Season with a dusting of salt and pepper. Toss the medley until softened, approximately four minutes. Finally, add arugula and continue cooking until the greens are wilted.
Plate to your taste - we enjoy it with the lamb chop in the center surrounded by the summer medley!
On our last episode “Feeding the Soul,” we headed out to the 2016 Fayetteville Roots Festival, and Chef Brooks had the chance to show what he could do during a demonstration at the Cooking Stage. That, along with the chance to judge the Chef Cook-off, was all the inspiration we needed to inspire a trip to the Fayetteville Farmers Market and get supplies for this dish: lamb chops with a summer pear-herb medley! It’s a quick recipe that you can make at home, but it’d certainly be at home on the competition stage. We can’t wait to see what arenas you’ll take it to!
"Cook With Brooks" airs on Saturdays at 5 p.m.