Seared Spring Lamb Chops With Puntarelle Alla Romana

Updated at: Sun, 24 Mar 2024 16:32:12 GMT

Step 1

Prepare puntarelle by removing droopy outer leaves and separating stalks. Halve stalks lengthwise, then slice on the bias into ¼-inch slivers. Transfer slivers to an ice bath and chill until crisp, at least 10 minutes. If using endive, discard any bruised leaves, halve each head through the root, slice crosswise into ¼-inch slivers, then chill in an ice bath. Either way, you should have about 8 cups slivered greens.

Step 2

While puntarelle chills, use a mortar and pestle or a mini food processor to crush garlic to a paste. Add anchovies and vinegar, and crush or process again to form a uniform paste. Slowly drizzle in 7 tablespoons olive oil, whisking or processing until dressing emulsifies.

Step 3

Heat a large griddle or skillet over medium-high heat. Liberally season lamb chops with salt. Add 1-2 tablespoons oil to pan. Use tongs to grab each chop and sear arched, fatty edge, rocking the chop on the pan’s surface for even cooking, until crisp, 2-3 minutes. Sear flat sides until golden and crisp, 2-3 minutes per side. Turn off heat and let chops rest in pan at least 5 minutes.

Step 4

Meanwhile, drain puntarelle and dry thoroughly. Transfer to a large bowl, add anchovy dressing and toss very well to coat evenly. Season with pepper and toss again. Season lamb chops with pepper and a squeeze of lemon juice. Serve lamb with dressed puntarelle alla Romana alongside.

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