Baharat-Spiced Lamb Chops
Eggplant-Kefalograviera Purée, Lamb Jus, Broccolini, Ladolemono
Chef Stephanie Martinez of Zaytinya at Caesars Palace | Las Vegas, NV
Adapted by StarChefs | May 2026 | Photo: Will Blunt
INGREDIENTS
Baharat Spice:
Yield: 6 ounces
40 grams pink peppercorns
40 grams black urfa chile
20 grams black peppercorns
10 grams smoked paprika
10 grams marash pepper
Eggplant-Kefalograviera Purée:
Yield: 2½ quarts
113 grams butter
113 grams all-purpose flour
1 quart half-and-half
1¼ quarts fire-roasted globe eggplants, peeled
2 cups grated kefalograviera cheese
1½ tablespoons kosher salt
2 grams ground nutmeg
½ teaspoon ground white pepper
Ladolemono:
Yield: 1 quart
2 ounces honey
1 cup lemon juice
1 tablespoon kosher salt
⅛ teaspoon ground white pepper
Xanthan gum
2 cups blended oil
½ ounce extra virgin olive oil
Lamb Sauce:
Yield: 1 quart
2½ pounds lamb bones and trim, cut into 1-inch pieces
1½ tablespoons tomato paste
2 quarts chicken stock
10 grams Ultratex
1 shallot, sliced
To Assemble and Serve:
Yield: 1 serving
½ rack lamb
Kosher salt
Blended oil
6 broccolini, blanched
Shaved kefalograviera cheese
Fleur de sel
METHOD
For the Baharat Spice:
In a spice grinder, combine all ingredients until a fine powder is achieved. Sift until no clumps remain. Transfer to an airtight container and reserve.
For the Eggplant-Kefalograviera Purée:
In a saucepan over medium heat, melt butter. Whisk in flour to create a roux. Cook 4 minutes, or until aromatic but not darkened, stirring constantly. Whisk in half-and-half. Simmer 10 minutes, or until slightly thickened. Add eggplant and cook until fork-tender. Stir in remaining ingredients. Transfer to a food processor and purée until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Ladolemono:
In a mixing bowl, combine honey, lemon juice, salt, and white pepper. Add desired amount xanthan gum and blend until desired consistency is achieved. With machine running, stream in oils. Blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Lamb Sauce:
Heat oven to 425°F. Place bones and lamb trimmings in a roasting pan. Roast until evenly browned. Add tomato paste and roast additional 3 minutes. Let cool. In a sauté pan over medium heat, place shallots, cut-side down. Sear until evenly charred. Remove from pan and set aside. Deglaze pan with stock. Add roasted lamb bones and charred shallot. Cook until liquid is reduced by half. Add Ultratex and cook until desired consistency is achieved. Strain into a nonreactive container and refrigerate.
To Assemble and Serve:
Prepare and heat grill. In a small saucepan over low flame, heat 6 ounces Eggplant-Kefalograviera Purée. Keep warm. In a small saucepan over low flame, heat 2 ounces Lamb Sauce. Keep warm. On a clean work surface, generously season lamb with salt and Baharat Spice. Grill, fat cap-side down, until fat is rendered. Flip and evenly sear on all sides, or until lamb reaches an internal temperature of 160°F. Let rest. On a clean work surface, season broccoli with salt and oil. Grill 3 minutes, or until lightly charred. Transfer to a mixing bowl and toss with 1 teaspoon Ladolemono. Set aside. Spoon warmed Eggplant-Kefalograviera Purée onto the center of a serving plate, pushing out to create a large circle. Top with grilled lamb chops and broccolini. Spoon Lamb Sauce over top. Finish with grated cheese and fleur de sel.
