A simple grain salad with buckwheat, fresh herbs, summer corn and heirloom tomatoes gets much sexier with champagne vinaigrette and lamb chops glazed with honey and spicy korean gochujiang, then kissed on the grill.
Buckwheat salad:
2 cups toasted buckwheat groats
1 cup fresh flat-leaf parsley leaves
1 cup red bell pepper, finely diced
1 cup sweet corn kernels
1 diced heirloom tomato
Champagne vinaigrette:
1/4 cup dijon mustard
12 cup lemon juice
1/4 cup apple cider vinegar
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons minced garlic
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 cups canola oil
Salad garnish:
1/4 cup pickled shallots, thinly sliced
1 diced ripe avocado
Gochujang-honey glaze:
1/4 cup gochujang red chili paste
1/4 cup clover honey
Lamb Loin chops
2 tablespoons vegetable oil
8 Australian lamb loin chops
Kosher salt and black pepper to taste
For the salad:
Cook the buckwheat as directed on the package. Drain and refrigerate until cold.
For the vinaigrette:
Combine all the ingredients except for the oil in a food processor. Begin the processor and slowly drizzle in the oil until combined. Refrigerate until ready to use. In a large bowl, combine the chilled buckwheat with the parsley, bell pepper, corn, and tomatoes. Mix well and season with salt and pepper to taste. Toss with about 1/3 cup of the vinaigrette and top with the shallots and avocado.
For the gochujang-honey glaze:
In a small bowl, combine both ingredients and whisk until combined. Set aside.
For the lamb loin chops:
Preheat a large skillet over HIGH heat and add oil. Season the lamb chops with salt and pepper. Once the oil begins to smoke, sear the chops for 2 minutes on each side. Brush each chop with 1 tablespoon of glaze and allow it to rest for 5 minutes before serving.
To serve:
Place two lamb chops and ½ cup of the buckwheat salad on the plate, garnished with fresh chopped chives.
*All cuts not available at all retailers
