Let’s talk trends today. And more specifically: the bone broth trend. There’s not a single magazine or website that hasn’t told us this is the new trend to follow. Super trendy and only for the avant-garde.
Right. My great-grandmother would laugh so hard she’d probably pee her pants. Bone broth. Don’t those people know we’ve been eating it for centuries? She would call it stock, or bouillon.
Yet suddenly, trendy restaurants and pop-up stores offer you broth (yep, even in France and the Netherlands), usually for a price that would make my great-grandmother wonder if she shouldn’t start a business of her own. My great-grandparents owned a bar/restaurant, so it would have made a nice addition to the menu.
I personally love some good stock, so I definitely don’t have anything against the sudden popularity of it. And if people find it more acceptable to call stock bone broth, that’s fine by me.
Just don’t let your great-grandmother hear about it!
Today I present you with some other bones, still attached to the meat.
Grilled lamb is delicious on it’s own, but becomes something really extraordinary when combined with the roasted pistachio and fresh mint crunch. This dish is very easy to prepare, and the pistachio crunch can even be made a day in advance if you wait with adding the olive oil until just before serving.
PS I came across these recipes by fellow bloggers, and it would be a crime not to share them with you:
– Pound cakes are an absolute favourite in our house, and so this Salted Caramel Pound Cake by Lottie + Doof will have to be tested!
– I’m going to try this Chicken Gratin tomorrow, and I bet it’s going to be great. Thank you Food52.
– The wonderful and very funny David Lebovitz posted a recipe for Double Chocolate Pudding with Caramelized Cocao Nibs is just what I need to use more of that big bag of cocoa nibs I bought last year.
The recipe for these grilled lamb chops with pistachio crunch was previously published in DUTCH, the magazine in the March 2015 issue.
- 4 tbsp fresh pistachios
- 4 tbsp fresh mint leaves, chopped
- 2 tbsp olive oil + some more to brush
- Salt & pepper
- 12 lamb chops, at room temperature
- Roast the pistachios in a dry pan, until lightly browned and fragrant
- Let them cool off a bit, and then chop roughly with a knife
- Mix with the mint and olive oil, and season with salt and pepper
- Heat a grill pan (or barbecue) until very hot*
- Brush the lamb chops with oil and season with salt & pepper
- Grill them in about 2 minutes per side
- Serve with the pistachio crunch