heritage foods
Grilled Loin Chops with blood orange, mint and mustard greens by Zak Pelaccio, NYC

Serves 4


2# lamb loin chops
7 blood oranges
1 bunch of Vietnamese mint
2# mustard greens
2 head garlic peeled
1 shallot peeled and minced
2 scallions thinly slice on a bias
6 Thai chilies sliced thinly crosswise
fish sauce
worcestshire sauce
canola oil
extra virgin olive oil
salt and pepper


The day before: crush 3 sprigs of the mint, crush half the garlic, and add half the chilies to a bowl. Add 1/4 cup of Worcestershire sauce, 1T of fish sauce, and canola oil to cover. Mix and pour over the lamb chops, let marinate for 24 hours.

Juice 3 of the blood oranges, zest and supreme the other 4; set aside in a mixing bowl. Pick and tear the leaves of 2 sprigs of the mint, mince, add 3 cloves of garlic, add the shallot, scallions and remaining chilies. Season with fish sauce, Worcestershire sauce, honey and the extra virgin olive oil, salt, pepper and a little sugar to balance. Set aside at room temperature and let the flavors marry.

Season and grill the lamb chops to the desired temperature. Saute the mustard greens in olive oil and season with salt and pepper. Serve the lamb with the greens and orange relish to dress.