Ingredients
1/2 teaspoon Arabic Spice Blend
1/4 cup date molasses
1/4 cup white balsamic vinegar
1/3 cup extra-virgin olive oil
6 pitted dates, roughly chopped
Kosher salt and freshly ground pepper
1 tablespoon Arabic Spice Blend
1/4 cup date molasses
1/4 cup ghee
3 cloves garlic, smashed and peeled
1 small jalapeno chile, sliced into thin rounds
Kosher salt and freshly ground pepper
8 lamb rib chops
5 ounces baby arugula
1/4 cup toasted shelled pistachios, roughly chopped
Preparation
Make the date vinaigrette: In a medium bowl, whisk to combine spice blend, molasses, vinegar, and oil. Stir in dates, 1 teaspoon salt, and 1/4 teaspoon pepper and let sit for at least 10 minutes and up to a week.
Make the lamb chops: In a small saute pan over medium heat, toast spice blend until fragrant, about 2 minutes. Transfer to a medium bowl and stir in molasses, ghee, garlic, jalapeno, 1 teaspoon salt, and 1/4 teaspoon pepper.
Place lamb in a shallow dish or large resealable plastic bag and coat with marinade. Cover and let marinate at room temperature for 30 minutes or refrigerate and let marinate for up to 24 hours.
Heat grill or grill pan over medium and grill the lamb until cooked through, about 3 minutes per side.
In a large bowl, toss to combine arugula and pistachios. Season with salt and pepper. Serve salad and lamb drizzled with vinaigrette.
