Ingredients
- ½ cup chopped green ramp tops, bulbs reserved (see note below*)
- ¼ cup flat-leaf parsley leaves
- Finely grated zest of 1 lemon
- 1 teaspoon fennel seeds
- 1 teaspoon fennel seeds
- ¼ teaspoon chili flakes
- ⅛ cup white wine
- ½ cup Dijon mustard
- ¼ cup + 2 teaspoons extra-virgin olive oil, divided
- 6 to 8 (4-ounce) bone-in lamb loin chops (I buy locally from Hopkins Southdowns)
- 1 teaspoon kosher salt, plus more for seasoning
- ½ teaspoon freshly ground black pepper, plus more for seasoning
- Lemon wedge for final seasoning
- 1 pound peeled sunchokes (also known as Jerusalem artichokes)
- 1 tablespoon salt
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- ¼ cup minced ramp bulbs or shallots
- ½ cup diced carrots
- ½ cup diced daikon radish
- ½ cup diced breakfast radish
Instructions
In a food processor, combine ramp tops, parsley, lemon zest, fennel seeds, chili flakes, wine, mustard and ¼ cup olive oil and purée until smooth. In a large mixing bowl, toss the lamb with salt and pepper and coat the meat thoroughly with the marinade. Refrigerate for several hours before cooking, but no more than a day.
In a saucepan, add the sunchokes, salt and enough water to cover by 3 inches. Bring to a boil, lower to a simmer and cook until tender, about 10 minutes. Strain, add butter and mash. Season with salt and pepper and keep warm.
Next, heat olive oil in a medium sauté pan. Add ramp bulbs, carrots and radishes and sauté until just tender. Season with salt and pepper and keep warm.
Cook the lamb using your favorite cooking method. For best results, cook over an open-flame grill for about 6 minutes each side. In the last minute or two, prop the chops upright on the bone, allowing the bones to radiate heat to finish cooking the meat.
Place the puréed sunchokes and roasted vegetables on the plate top with lamb chops. Drizzle with olive oil and a squeeze of lemon. Serves 6 to 8.
*Note: If you can’t find ramps at farmers markets or well-stocked produce aisles, substitute with ½ cup parsley and ¼ cup chopped spring garlic greens, or 2 to 3 garlic cloves with the ½ cup parsley.