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Food Network’s Senior Culinary Editor, Liz Tarpy, picks her favorite recipe for September.
I’ve never warmed to hot fruit with meat and even though there’s no one meal that ruined it for me. No scarring memory of family holidays made even stickier with glazed ham and pineapple (though my stepmom once made poached fish with prunes, but that’s another story). It’s just a knee-jerk reaction I have to any recipe involving sweet meat.
Intellectually and culinarily, I know that sweet and salty play off each other, so meaty and fruity flavors can also work well together. There are many examples in other cuisines that proudly blend the two: Thai curries with pineapple, Cuban picadillo with ground meat and raisins, German roast pork and apples. And let’s not forget the all-American roast turkey and cranberry sauce.
So it’s interesting to me that Bobby Flay’s Apricot Glazed Lamb Chops With Pistachio and Sumac caught my attention. I trust Bobby and his ability to create the right balance between sweet and savory. This could be the gateway recipe and here are the reasons why. The fruit isn’t actual fruit simmered into a sticky sweet compote — it’s jam, harmless jam, brushed onto grilled lamb, which is a no-brainer. And I like the addition of sumac, a tart spice common in Middle Eastern cooking.
This could be the beginning of a beautiful friendship.
Apricot Glazed Lamb Chops With Pistachio and Sumac
Recipe courtesy Bobby Flay
3/4 cup apricot jam
2 teaspoons balsamic vinegar
2 tablespoons coarsely chopped fresh mint
2 tablespoons coarsely chopped fresh parsley, plus whole leaves for garnish
Kosher salt and freshly ground black pepper
9 (4 to 5-ounce) lamb porterhouse chops
2 tablespoons canola oil
1/4 cup shelled, lightly toasted pistachios, coarsely chopped
1 teaspoon ground sumac
Preheat a grill for direct grilling, on high heat.
Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.
Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.
Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.