by Becca Camacho
1 cup skyr
¼ cup Moroccan spice blend, more to taste (recipe below)
8 thick cut lamb loin chops
3 tablespoons olive oil
Beet greens from two bunches of beets, washed and rough chopped, leaving the pieces large
dash of crushed red pepper, optional
freshly cracked pepper
To make the sauce, simply stir the spice blend into the skyr. Taste and add more spice blend if you like a stronger flavor.
Let the chops come to room temperature, sitting out at least a half hour. Rub olive oil onto both sides of the chops and then generously season with the salt and fresh pepper. Bring your grill to a high heat and grill the chops 2 minutes per side, then move the chops to the top rack of your grill for another minute to bring them to medium rare. If you prefer rare, purpley chops then skip the top rack of the grill. If you like them more medium, leave them for 2 minutes on the top rack after the initial sear. Remove and let the meat rest 10 minutes.
While the chops are resting, heat your oil in a medium sautee pan. Add the beet greens and a small amount of salt and pepper. Cook the greens until almost wilted, taste for seasoning and add in additional salt and pepper and the crushed red pepper, if desired.
Finish the beet greens and divide amongst four plates. Top the green with two of the chops then drizzle the Moroccan sky over to finish the plates. Serve and enjoy with a fruity pinot noir.