Squashing Hunger

Summer Squash with Lamb Chops

Evo Bistro toque Driss Zahidi fondly recalls racing home to devour his mother’s squash and lamb collaboration. “You [could] get the smell of the squash from outside,” he says of the iconic summer dish. He’s swapped lamb chops (they cook faster) for whole legs and added saffron for some extra kick. Or omit the meat, and enjoy the exotically spiced vegetables solo.

Photograph by James Kim

Driss Zahidi
Chef/co-owner, Evo Bistro

Prep time: 5 min.
Cook time: 20 min.
Servings: 4

INGREDIENTS
2 tablespoons olive oil
8 French-trimmed lamb loin chops (ask your local butcher to French-trim them for you)
1/4 medium red onion, chopped
1 garlic clove, minced
Pinch of saffron
1 yellow squash, cut half crosswise, then cut into 3 portions each
1 green squash (zucchini), cut half crosswise, then cut into 3 portions each
1 cup sweet peas
2 tablespoons fresh cilantro, chopped
Salt and pepper (to taste)
1 1/2 cups water
Few sprigs of parsley (for garnish)

PREPARATION
1. Heat the olive oil over medium-high heat in a large frying pan, and add the chops. Cook for 2-3 minutes on each side.

2. Add the onion, garlic, saffron. Stir for 1 minute, then add the squash, sweet pea and cilantro. Season with salt and pepper.

3. Add the water, and cover with a lid. Simmer for about 12 minutes over medium heat.

4. Arrange chop in the middle of each plate, and surround with squash. Spoon over with sweet peas, and drizzle with remaining pan juices. Garnish with parsley leaves.

(June 2010)