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Curried Pear Lamb Chops

For an exclusive look behind the scenes, explore the shot-by-shot commentary of photos that captured the creation of this masterpiece.

Savor the Sublime: Chef Kerry Simon’s Lamb Chops with Curried Pears

Imagine a culinary world where rock ‘n’ roll meets haute cuisine, where innovative flavors dance on your palate, and every dish tells a story. This is the realm of Chef Kerry Simon, a true pioneer in the culinary landscape, famously dubbed the “Rock ‘n’ Roll Chef” by Rolling Stone. Our journey into this world began during a visit to Los Angeles, where fate—or perhaps a shared passion for food—led to an encounter with Chef Simon at The Cook’s Library, a veritable paradise for any kitchen enthusiast.

The Enigma of Chef Kerry Simon: A Rock Star in the Kitchen

What makes a chef a rock star? For Kerry Simon, it’s not just a catchy title; it’s an ethos that permeates his cooking. Known for his playful yet sophisticated approach, Simon transformed classic dishes with unexpected twists, creating a dining experience that was both comforting and exhilarating. His reputation for culinary innovation and a vibrant personality set him apart, earning him a place among the most influential chefs of his generation. His restaurants, from Las Vegas to Los Angeles, became iconic destinations for those seeking exceptional food in an equally engaging atmosphere. Meeting such a figure, whose influence extends far beyond the kitchen, was an absolute thrill for any food lover.

Chef Kerry Simon, the Rock 'n' Roll Chef

Chef Kerry Simon

A Culinary Journey at Simon LA: Beyond the Plate

Our serendipitous encounter led to an unforgettable evening at Simon LA, Chef Simon’s signature restaurant. Joined by my brother Jay and one of his intriguing Hollywood friends – whose profession was whispered with a mysterious air – our eclectic group, consisting of a food writer, a cardiologist, and a “gay reality show researcher,” settled in for a memorable meal. The atmosphere at Simon LA was electric, a perfect reflection of the chef’s dynamic personality. The restaurant wasn’t just a place to eat; it was a sensory experience, blending chic decor with a relaxed vibe, making gourmet dining accessible and enjoyable. Each dish presented was a testament to Chef Simon’s ability to elevate simple ingredients into extraordinary culinary creations, showcasing his mastery of flavors and textures.

The Dilemma of Distant Delights: When Reviews Tantalize but Don’t Deliver

I confess a profound love-hate relationship with restaurant reviews. On one hand, I adore reading eloquent descriptions of exquisite dishes, each word painting a vivid picture that tickles the taste buds and ignites a desire to experience the meal firsthand. A truly great review transports you, making you feel as though you’re already at the table. On the other hand, the frustration can be immense. When a review highlights a phenomenal restaurant located thousands of miles away, the tantalizing descriptions become a cruel tease. The yearning to savor those flavors in person, knowing it’s impractical, creates a unique culinary longing that many food enthusiasts can relate to. It’s a bittersweet experience, celebrating culinary artistry from afar while wishing for a magic carpet to the dining room.

Bringing Gourmet Home: Chef Simon’s Recipe for Lamb Chops with Curried Pears

Instead of merely describing the phenomenal four-course meal we enjoyed at Simon LA – an act that would undoubtedly be cruel given its rock-star phenomenal nature – I decided to do something even better. I reached out to Chef Kerry Simon directly, and to my delight, he graciously shared one of his signature recipes: Lamb Chops with Curried Pears. This was a true culinary gift, an opportunity to bring a piece of his legendary kitchen into our home. Chef Simon’s generosity allowed us to bridge the distance and recreate a dish that embodies his innovative spirit.

Adapting Restaurant Brilliance for the Home Cook

One common challenge with recipes from professional chefs is their scale and complexity. Designed to feed dozens, and often employing advanced techniques, they can be daunting for the average home cook. Recognizing this, I took on the task of simplifying Chef Simon’s recipe. My goal was to scale down the quantities and streamline the methods, making it accessible without sacrificing the integrity of the original dish. The result is a recipe that allows you to enjoy the sublime flavors of a Chef Kerry Simon creation without needing to invite every neighbor within a two-mile radius for dinner, or requiring specialized culinary equipment. This adaptation ensures that anyone can experience the magic of his cooking in their own kitchen.

Chef Kerry Simon was a master at transforming a few simple ingredients into something truly extraordinary – dishes that were sublime, surprising, and undeniably sexy. This recipe for Lamb Chops with Curried Pears is a perfect example of his genius, coaxing out the best in each component to create a harmonious and unforgettable meal. You’ll truly enjoy discovering the depth of flavor he manages to achieve with such elegant simplicity.

Tips for Perfect Pear Preparation and Subtle Spice Control

Preparing the pears for this dish is straightforward. Begin by carefully lopping off the top and bottom ends. Then, cut each pear in half lengthwise, starting from the stem end. To core the pear, if you don’t have a melon baller handy, a 1-teaspoon measuring spoon works wonderfully, offering the perfect size and shape to scoop out the core. Once cored, slice the pear halves into uniform wedges lengthwise. For those who prefer apples, they can be used as a substitute; simply increase the cooking time by approximately 10 minutes to ensure they reach the desired tenderness.

The role of the jalapeno pepper in this recipe is crucial but often misunderstood. Its purpose is not to deliver an overpowering heat that assaults the palate, but rather to infuse the butter with a subtle, aromatic spiciness. This gentle infusion provides a delicate, spicy tingle on your lips, creating a nuanced warmth rather than an aggressive “jab-in-the-mouth” type of heat. If you desire a more pronounced spicy kick, feel free to add an additional jalapeno pepper, adjusting to your personal preference. Remember, the goal is balance and enhancement of flavor, not simply heat.

Lamb Chops with Curried Pears Recipe

Inspired by the innovative culinary vision of Chef Kerry Simon

Ingredients:

  • 12 single lamb chops (approximately 1.5-2 inches thick)
  • 2 teaspoons plus 1 tablespoon olive oil
  • 1 sprig fresh rosemary, leaves torn off stem and finely chopped
  • 1 teaspoon kosher salt (or 1/2 teaspoon regular table salt)

For the Spicy Curried Pears:

  • 2 1/2 tablespoons unsalted butter
  • 1 large jalapeno pepper, quartered lengthwise, seeds removed for milder heat
  • 1 teaspoon quality curry powder
  • 1 tablespoon fresh-squeezed lime juice
  • 3 tablespoons honey, preferably a light, floral variety
  • 2 tablespoons soy sauce (low sodium recommended)
  • 3 ripe but firm pears, cored and cut into 6 equal wedges each (e.g., Bartlett, Bosc, or Anjou)

Instructions:

  1. Marinate the Lamb Chops: In a bowl, slather the lamb chops evenly with 2 teaspoons of olive oil and the chopped rosemary. Gently massage the oil and herbs into the meat. For optimal flavor, let them marinate at room temperature for 15-30 minutes, or for a deeper infusion, cover and refrigerate overnight. If refrigerating, bring them back to room temperature for at least 30 minutes before cooking.
  2. Prepare the Spicy Curried Pears: Heat a medium frying pan or skillet over medium heat. Add the butter and allow it to melt and begin to bubble. Add the quartered jalapeno pepper (ensure seeds are removed for a subtle spice, leave some for more heat) and the curry powder. Sauté for about 1 minute, stirring constantly, until the curry and pepper become wonderfully fragrant. Be vigilant to prevent the mixture from burning; adjust heat if necessary.
  3. Build the Pear Sauce: Whisk in the fresh lime juice, honey, and soy sauce into the fragrant butter mixture. Stir until well combined and slightly simmering.
  4. Cook the Pears: Add the prepared pear wedges to the pan, stirring gently to ensure they are thoroughly coated with the sauce. Cover the pan, reduce the heat to low, and let the pears simmer for 10-15 minutes, or until they are tender-crisp and softened but still hold their shape. Remove the jalapeno peppers and discard them before serving.
  5. Sear the Lamb Chops: While the pears are simmering, season the lamb chops generously on both sides with kosher salt. Heat a separate heavy-bottomed frying pan or cast-iron skillet over high heat until it’s very hot (a few wisps of smoke are a good sign). Add the remaining 1 tablespoon of olive oil and swirl to coat the hot pan.
  6. Cook the Lamb: Carefully place the lamb chops in a single layer in the hot pan, ensuring they do not touch each other. Fry for 2-3 minutes per side for medium-rare, or adjust cooking time based on the thickness of the chops and your desired doneness (e.g., 3-4 minutes per side for medium). For a beautiful crust, avoid moving them too much during searing.
  7. Rest and Serve: Once cooked to your liking, remove the lamb chops from the pan and let them rest on a cutting board for 5 minutes. This allows the juices to redistribute, ensuring tender and flavorful meat.
  8. Final Presentation: Serve the perfectly seared lamb chops immediately, accompanied by the warm, spicy curried pears. This dish is designed to be a showstopper.

Yields: 4 servings (3 lamb chops per person).

Beyond the Plate: The Art of Food Styling and Photography

Creating beautiful food isn’t just about taste; it’s also about presentation. The visual appeal of a dish can elevate the entire dining experience. For more insights into the captivating world of culinary aesthetics, explore my various posts where I share slideshows dedicated to the art of food styling and photography. Learn how to transform your home-cooked meals into visual feasts, making every dish camera-ready.


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