I made this dish as one of my two entries for Platinum Chef 7. This month's ingredients are: Mint, Yogurt, Bok Choy, Mango, and Panko.
The ingredients screamed lamb to me, which was perfect since I had a couple lamp strips in the freezer from a recent trip to Whole Foods. My plan was to season the lamp and cook it like steak, then top with a mixture of Mango, chives (growing in our yard!), mint, lime, and yogurt and serve it all over wilted Bok Choy. I saves the Panko for dessert.
In looking for a good spice rub for the lamb, I found this recipe on Epicurious - basically my whole idea minus the yogurt - so... at least I know it would be good if not very original! The spice rub was fantastic - very potent! THe smoke from it was a bit TOO potent though... Ryan and I were coughing up a fit! But it was worth it - we both loved the combination of spices. The mango/mint/yogurt topping cooled it nicely.
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 tablespoon coarse kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 cup olive oil
2 garlic cloves, chopped
2 large lamb steaks
Mix the spices together. Combine oil and garlic and brush over both sides of steaks. Rub steaks in spice mix and cook on a skillet to desired doneness (same cook time at NY Strips for my steaks). If you have a grill, I recommend using it!
In a food processor or blender combine:
1 mango, peeled and pitted
about 10 mint leaves
2 pieces of chives
juice of 1 lime
Blend to mostly smooth, a bit chunky. Then stir in about 1/4 cup of greek yogurt. All ingredients to taste.
I just washed and chopped the bok choy bunches in half, and wilted them in a skillet with a little oil.
Plate as follows: Bok choy on the bottom, then lamb steak, and mango puree over it all.