With autumn’s nip in the air, bolder flavors call us to counter the coming winter’s chill. And considering that we still have no time, a dinner that’s made in a black skillet and that gets you out of the kitchen and to the table in fifteen minutes is much to be desired. The sweet, succulent flavors of lamb rib chops paired in the pan and on the plate with bold, bittersweet raddichio really works. Knock back a shot of tequila while you’re cooking and you’ll be one happy Silver clouder.
2 large heads radicchio, preferably Trevisano
1/2 pound (2 to 4) lamb rib chops
1/4 cup extra virgin olive oil
sea salt and cracked black pepper to taste
1 teaspoon fresh thyme leaves
1/4 cup grated pecorino cheese
1 tablespoon balsamic vinegar
Remove the radiccio’s outer leaves and with a paring knife, trim its bottom, leaving the core intact. Quarter the wedges into a bowl with the olive oil. Season with salt and pepper.
Dry the lamb chops on paper towels, then dredge them in olive oil and season with salt and pepper.
Heat a 10-inch black cast iron skillet over medium-high heat. Once the pan is piping hot, cook the radicchio, 1/2 at a time, starting cut side down, turning the wedges often, cooking 3-5 minutes, or until each side is browned and the radicchio is warmed through. Transfer to a warmed platter and cover to keep warm.
Now, in the same skillet place the chops and sear them, about 3-5 minutes per side for medium rare, turning once.
To serve, transfer the radicchio to warmed dinner plates, drizzle with balsamic and finish each plate with a sprinkle of fresh thyme and pecorino. Nestle seared lamb chops in the middle and serve at once.