CHEF FEATURE
MEDITERRANEAN LAMB CHOPS WITH SICILIAN PISTACHIOS , GLAZED EGGPLANT , ROMESCO AND TZATZIKI
Impress your guests with this recipe inspired by the extraordinary variety of Mediterranean ingredients and cuisines served at Le Voyage by Daniel Boulud on Celebrity Beyond .
Serves 4
INGREDIENTS
SPICED LAMB CHOPS 8 lamb chops 1½ tbsp harissa spice mix 1 tbsp chopped mint 1 tbsp chopped parsley ½ cup grapeseed oil , as needed 1 cup pistachios , crushed ( reserve for assembly )
ROMESCO SAUCE ¼ cup extra virgin olive oil ½ red onion , thinly sliced 2 Roma tomatoes , diced 2 garlic cloves , thinly sliced 6 piquillo peppers ( canned ), cut into strips ¼ cup sourdough breadcrumbs ½ cup pistachios , crushed 1 tablespoon red wine vinegar smoked Spanish paprika salt and pepper GLAZED EGGPLANT
2 Japanese eggplants , cut into 1-inch thick rounds
3 tbsp sherry vinegar 2 tbsp honey olive oil , as needed salt and pepper TZATZIKI ½ cup cucumber , peeled , seeded , grated 1 cup thick Greek yogurt 2 tbsp mint , chopped
2 cloves garlic , peeled , germ removed , finely grated
½ lemon , zested salt and pepper , as needed
METHOD
01 Marinate the lamb chops : combine the harissa spice mix and herbs with the grapeseed oil and blend using a hand blender until it forms a paste . Pour over the lamb and refrigerate for 1-2 hours or overnight .
02 Prepare the romesco : heat 1 tbsp of olive oil in a large saute pan over a high heat . Add the onion , tomatoes , garlic and piquillo peppers . Saute until the onions are tender and the liquid has evaporated , about 4 mins . Transfer the cooked vegetables to a blender with the breadcrumbs , pistachios and vinegar . Blend on high speed until smooth and then add the rest of the olive oil . Season , to taste , with paprika , salt and pepper .
03 Prepare the tzatziki : peel , seed and grate the cucumber , combine the pulp in a bowl with 1 tsp of salt and let rest at room temperature for 10 mins . Squeeze the cucumber dry , discarding the liquid and return it to the bowl . Add the chopped mint , yogurt and garlic , then season with lemon zest and pepper to taste .
04 Glaze the eggplant : heat a thin layer of olive oil in a large saute pan over a high heat . Add the sliced eggplant in a single layer ( you may need to do this in batches ) and sear until golden brown on both sides . Reduce the heat to medium and deglaze the pan using the sherry vinegar and honey . Simmer until the eggplant is tender and well glazed then remove it from the pan , set aside and repeat the process with the remaining eggplant .
05 Grill the lamb chops : when ready to serve , preheat a grill to medium-high heat . Season the marinated lamb with salt and pepper and then grill the lamb until it ’ s cooked to your desired temperature ( about 5 mins for medium rare ). Remove from the grill and rest for a few mins . Brush some Romesco sauce on one side of each chop and dip them in the reserved crushed pistachios to coat them .
ASSEMBLY
Spoon some Romesco sauce onto each plate and drag a spoon across it to make a well . Place 4 slices of glazed eggplant over the sauce and sprinkle some toasted pistachios on top . Divide the lamb chops between the plates and serve with the tzatziki on the side .
Working with chefs from all over the world means we get to learn from so many different backgrounds , upbringings and influences .
DANIEL BOULUD
TOP THREE
01
WHAT IS THE ONE INGREDIENT YOU COULDN ’ T LIVE WITHOUT ?
Olive oil , because we can do so much with it .
02
WHICH CITY IN THE WORLD DOES THE BEST FOOD ?
Tough question . I would say Paris and Tokyo . Those two cities have a lot of respect for the four seasons .
03
WHICH DRINK MAKES THE PERFECT SUNDOWNER ?
Depends which coast I ’ m on . If I ’ m in Brazil , it ’ s a caipirinha . If I ’ m in Cabo , the margarita . In Jamaica , I ’ ll have a rum punch or piña colada . The sundowner is all about the coast , the local fruit and the local booze .
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