Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 600 grams of lamb loin chops dry with paper towels and season them generously with salt and freshly ground black pepper on all sides.

2. 2

   Prepare a smoker or grill for indirect smoking at 120°C, adding a handful of soaked wood chips for flavor; smoke the seasoned lamb chops for 25 minutes or until an internal temperature of 55°C is reached for medium-rare.

3. 3

   While the lamb smokes, combine 400 ml of full-fat coconut milk, 60 ml of fresh lemon juice, 30 ml of Greek honey, 15 grams of finely chopped fresh oregano, 10 grams of finely chopped fresh thyme, 3 minced garlic cloves, and 5 grams of smoked paprika in a small saucepan and gently simmer for 10 minutes until slightly reduced, stirring occasionally.

4. 4

   For the creamy fava, rinse 250 grams of dried fava beans thoroughly and simmer them in 1 liter of water until very tender, about 30 minutes, then drain and reserve about 120 ml of the cooking liquid.

5. 5

   In a separate pan, sauté 1 small finely diced red onion in 30 ml of extra virgin olive oil until translucent, about 5 minutes; then add the cooked fava beans and mash them with a fork, gradually adding some reserved cooking liquid and seasoning with salt and pepper to achieve a creamy consistency.

6. 6

   Once the lamb chops are smoked, transfer them to a hot skillet with the remaining 30 ml of extra virgin olive oil and sear them for 2-3 minutes per side until beautifully browned and a crust forms, reaching a final internal temperature of 63°C for medium-rare.

7. 7

   Rest the seared lamb chops for 5 minutes before serving, then drizzle them generously with the warm Aegean coconut glaze.

8. 8

   Serve the smoked lamb chops immediately alongside the creamy fava bean puree, garnished with a sprinkle of fresh oregano if desired.