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Lamb Chops with Buckwheat and Black Pepper Strawberries

Juicy lamb chops served with nutty buckwheat and a bold black pepper strawberry sauce — a stunning modern Mediterranean meal.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Main
Cuisine: Mediterranean, Modern
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Lamb Chops
  • 8 lamb chops 1-inch thick
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp rosemary fresh, chopped
  • 1 tbsp thyme leaves
  • salt and pepper to taste
  • 1 tbsp butter
Buckwheat
  • 1 cup buckwheat groats
  • 2 cups broth vegetable or chicken
  • 1 tbsp olive oil
  • 1 shallot minced
  • salt to taste
Black Pepper Strawberries
  • 1 cup strawberries hulled and halved
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 0.5 tsp black pepper freshly ground
  • 1 pinch salt

Equipment

  • Skillet or grill pan
  • Saucepan
  • Mixing bowls
  • Tongs

Method
 

  1. Cook buckwheat in broth with sautéed shallots until tender, then fluff and set aside.
  2. Marinate lamb chops with olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Cook strawberries with balsamic vinegar, honey, pepper, and salt until saucy.
  4. Sear lamb chops in butter until golden and medium-rare.
  5. Plate with buckwheat, drizzle with strawberry sauce, and garnish with greens.

Notes

Use high-quality balsamic for the best flavor; don’t overcook the strawberries.