My friend Jena had a really good smelling broccoli slaw with sesame ginger vinaigrette on our drive to Targhee last week. I love the smell of ginger and sesame oil. And the sweetness of these types of dressings. And how I love sweet. And how I loathe sweet. I can’t seem to break my addiction!
The slaw thoughts came back to haunt me at the grocery store today. I decided that I was going to mix it up by using steamed broccoli and fresh cucumber. I did a quick search for primal sesame vinaigrette and came across one by Primal Palate that looked to fit the bill; no sugar and a good array of ingredients to start with.
I then grabbed a pack of lamb loin chops that I thought I could figure out what to do with when I got home. I was excited to have a dinner that was going to have a front and center veggie with a complimentary meat.
I got the dressing to my liking after a few additions to the Primal Palate recipe. I got stuck on the lamb though. I wanted something that was spicy but I didn’t want to replicate what I had done for the broccoli. I decided upon coriander and cumin with some white pepper, salt & black pepper. But I wanted something else. I threw out the question to a new friend and he shot back with “harissa”. And I had harissa powder in my cupboard! Harissa is a North African blend of dried peppers. It has some heat. And great flavor.
I have to say, the harissa was the icing on the cake, if you will. It held its own against the lamb flavor (not that lamb flavor is a bad thing when you’ve got good lamb) and it complimented the ginger in the veggie dressing. The pecans in the veggie bowl had a great cooling effect to the spice of both the sesame ginger vinaigrette and the dry rub on the lamb.
ASIAN VEGGIE BOWL
- 1/2 tbsp minced garlic
- 1 tbsp minced ginger root
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tbsp coconut vinegar
- 2 tbsp rice vinegar
- 2 tbsp roasted sesame oil
- Juice of 1/2 lime
- 1 tbsp tamari sauce
- 2 cups steamed broccoli florets
- 2 scallions, thinly sliced
- 1/2 large cucumber, sliced
- 1/2 cup roasted pecans
Preheat oven to 350 to roast pecans. Once oven is hot, roast pecans on a sheet pan for approximately 8 minutes. Bring water to boil to steam broccoli. Steam broccoli florets for approximately 8 to 10 minutes, depending on preferred crispness of broccoli. Once broccoli is done steaming, run under cold water to stop cooking.
While broccoli is steaming, mix the first 9 ingredients together in a mixing bowl. Set aside to let flavors meld. Peel and slice cucumber. Slice scallions. Once broccoli is cooled and well-drained, divide broccoli, scallions and cucumber into 2 bowls. Crush pecans in hand and sprinkle over the top of vegetables. Pour dressing over veggies when ready to serve.
SPICY LAMB LOIN CHOPS
- 2 lamb chops
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp ground white pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp harissa powder
- 1 tbsp coconut oil
Let lamb chops sit at room temp for 30 to 40 minutes.
Measure cumin and coriander seeds into mortar and pestle and grind the seeds to a fine powder. Add the white & black pepper, salt and harissa to the cumin and coriander. Mix well. Lightly coat both sides of lamb chops.
Melt coconut oil in a sauté pan over high heat. Turn heat to medium high and add lamb chops to pan. Sauté each side for 3 to 4 minutes (my chops were just over an inch thick). Cook until preferred doneness. Let chops rest on a plate for 2 minutes before cutting into them.