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Tender lamb chops meet earthy buckwheat and a surprising hit of black pepper strawberries in this boldly flavored dish that feels both elegant and accessible. It is a recipe I come back to each spring when strawberries are sweet and lamb is at its best, making for a meal that turns a simple dinner into something special.
I was hesitant the first time I tried fruit with lamb but after seeing my family’s faces light up with the first bite this meal became a fast favorite at our table.
Ingredients
- Buckwheat or any whole grain of choice: provides nutty texture and nutrients look for grains that are whole and fresh for the best chew
- Swiss chard: brings an earthy green note and gentle bitterness choose sturdy vibrant stems with crisp leaves
- Rack of lamb: the star protein rich and tender pick a rack with a good fat cap for maximum flavor
- Kosher salt and freshly ground black pepper: these basics build layers so use freshly ground pepper and flaky salt when possible
- Neutral oil like canola or grapeseed: ensures food browns beautifully without imparting flavor opt for high smoke point varieties
- Strawberries: bring bright sweetness and acidity look for bright red and fragrant berries
- Dry red wine: adds richness to the sauce pick something good enough to drink for best results
- Extra-virgin olive oil: finishes the salad with grassiness and sheen invest in a bottle that tastes fresh and vibrant
Step-by-Step Instructions
- Prepare the Grain:
- Bring a pot of salted water to a rolling boil over high heat. Whisk in the buckwheat then simmer gently until each grain is tender which usually takes about ten to twelve minutes. Drain thoroughly as extra moisture can make the salad soggy.
- Wilt the Greens:
- Place the chard ribbons in a roomy bowl. Right after draining the hot buckwheat pour it directly over the greens. Let the residual heat from the grains gently wilt the chard for perfect texture and vibrant color.
- Sear the Lamb Chops:
- Generously season the lamb rack on all sides with salt and plenty of pepper. Heat a heavy skillet over high until the surface shimmers then add a slick of neutral oil. Place the rack flat side down and sear without moving for five minutes to build a rich crust. Flip and cook the other side for about three minutes more until medium rare. Transfer to a plate and let the meat rest while you finish the sauce.
- Roast the Strawberries and Make the Pan Sauce:
- Carefully pour off any excess fat from your skillet. Add a bit more neutral oil and heat until almost smoking. Toss in the halved strawberries and a couple twists of black pepper being mindful as the fruit may sputter. Sear just until their juices release slightly usually about two minutes. Remove strawberries to a dish. Pour the red wine into the hot pan and scrape up every bit of fond from the bottom letting the wine reduce to half its original volume. Pour this over the strawberries for a glossy sauce.
- Toss the Salad:
- Dress the buckwheat and wilted chard with a few generous glugs of olive oil. Toss everything together so each grain is glossy and the greens are evenly coated.
- Assemble and Serve:
- Slice the rested lamb into eight beautiful chops. Arrange mounds of the buckwheat chard salad on four plates. Top with a pair of lamb chops and spoon the glossy black pepper strawberries and their wine sauce over everything.
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The first time I made this my daughter declared it tasted like something from a restaurant which is now high praise in our family.
Storage Tips
Leftover lamb chops will keep in the fridge for up to three days if wrapped tightly. I like to separate the warm salad and fruit topping to keep everything from getting soggy. The buckwheat chard mix reheats gently in a skillet or microwave and the strawberries make an amazing leftover topping for toast or yogurt.
Ingredient Substitutions
Feel free to swap out buckwheat for bulgur farro or even brown rice depending on what you have. Swiss chard can be replaced by baby spinach kale or even arugula though you’ll need to adjust wilting time. If lamb is not your thing this recipe also works beautifully with bone-in pork chops or thick cut chicken breast.
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Serving Suggestions
This dish loves a side of crisp white wine or even a splash more chilled red. I’ll add a simple green salad with lemon or a bowl of blanched asparagus when I want to stretch it into a feast. The leftovers are just as good cold as warm which makes for a killer next-day lunch.
A Touch of History
Pairing fruit with protein might seem modern but black pepper and strawberries have been classic companions in Italian kitchens for centuries. Lamb and buckwheat both have deep roots in European springtime cooking especially in France and Eastern Europe where simple but hearty meals rule the table.
Recipe FAQs
- → How do I keep lamb chops tender?
Sear the lamb over high heat until browned, then avoid overcooking. Allow the meat to rest before slicing to retain juices.
- → Can I substitute buckwheat?
Yes, bulgur, farro, or any hearty grain works well. Adjust cooking times accordingly for different grains.
- → What does black pepper do to strawberries?
Black pepper enhances the natural sweetness and adds a spicy, fragrant kick that balances the fruit's flavor.
- → Is it possible to prepare the salad ahead?
The buckwheat-chard mixture can be made in advance and served room temperature, but roast strawberries and lamb just before serving.
- → What wine pairs well with this dish?
A medium-bodied red, such as Pinot Noir or Grenache, complements both the lamb and the fruity sauce nicely.
- → How should leftovers be stored?
Keep lamb, salad, and strawberries in separate airtight containers and refrigerate them for up to two days.