Lamb Chops With Buckwheat And Black Pepper Strawberries – A Bold and Elegant Spring Feast

There’s something magical about the unexpected pairing of savory lamb and sweet strawberries. This dish, Lamb Chops With Buckwheat And Black Pepper Strawberries, captures that magic in every bite. It’s elegant yet comforting, refined yet rustic — the kind of meal that fills your kitchen with warmth and your heart with satisfaction. Imagine tender, perfectly seared lamb chops resting atop nutty buckwheat, surrounded by glossy strawberries infused with a whisper of black pepper and honey. It’s a plate that looks like fine dining but feels like home.

Cooking lamb can sometimes feel intimidating, but this recipe is all about ease. You’ll find the balance between simplicity and sophistication — quick enough for a weeknight, yet impressive enough for guests. The black pepper strawberries, though surprising, bring a bright, peppery sweetness that cuts through the richness of the lamb, while the buckwheat base adds wholesome texture. Together, they create harmony — earthy, sweet, savory, and deeply satisfying.

Ingredients:

• 8 lamb chops (about 1 inch thick)
• 1 cup buckwheat groats
• 2 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 cups baby spinach
• 1 cup fresh strawberries, halved
• 1 teaspoon freshly ground black pepper
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon sea salt
• 1 tablespoon chopped fresh parsley (for garnish)
• Lemon wedges, for serving

Instructions:

1. Cook the Buckwheat:
   In a medium saucepan, toast the buckwheat over medium heat until lightly golden and fragrant, about 3 minutes. Add the broth, bring to a boil, then reduce to low. Cover and simmer for 12–15 minutes until tender and fluffy. Remove from heat and let rest, covered.
2. Prepare the Lamb Chops:
   Pat the lamb chops dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the lamb chops for about 3–4 minutes per side, until browned and crusty on the outside but still tender inside. Transfer to a plate and tent with foil to rest.
3. Make the Black Pepper Strawberries:
   In the same skillet, reduce heat to medium. Add butter, then toss in the strawberries. Drizzle with honey and balsamic vinegar, sprinkle with freshly cracked black pepper, and stir gently for 1–2 minutes until glossy and slightly softened. Remove from heat immediately to preserve their shape.
4. Sauté the Spinach:
   In a separate small pan, sauté minced garlic in a touch of olive oil until fragrant. Add spinach and cook just until wilted, about 1 minute. Season lightly with salt.
5. Assemble the Dish:
   Fluff the buckwheat with a fork and spoon it onto plates. Arrange sautéed spinach over the buckwheat, then place lamb chops on top. Spoon the black pepper strawberries over the lamb, allowing the syrupy glaze to drizzle over everything. Garnish with chopped parsley and serve with lemon wedges.

Tips & Tricks

• For extra depth, marinate the lamb chops for 30 minutes in olive oil, garlic, and herbs before searing.
• Don’t overcook the strawberries — a quick toss in the skillet keeps them vibrant and juicy.
• Buckwheat can be replaced with quinoa, couscous, or farro if desired.

Variations

• Spicy Kick: Add a pinch of chili flakes to the strawberry glaze.
• Herb Lovers’ Twist: Use rosemary or thyme in the lamb marinade for an aromatic touch.
• Vegan Version: Replace lamb with grilled portobello mushrooms and butter with olive oil.

Lamb Chops With Buckwheat And Black Pepper Strawberries

Tender seared lamb chops served over nutty buckwheat and topped with sweet-savory black pepper strawberries — a gourmet yet cozy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: European, Modern

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 8 lamb chops about 1 inch thick
• 1 cup buckwheat groats
• 2 cups vegetable or chicken broth
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic minced
• 2 cups baby spinach
• 1 cup strawberries halved
• 1 tsp black pepper freshly ground
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tsp sea salt
• 1 tbsp parsley chopped

Equipment

• Skillet
• Saucepan
• Tongs
• Mixing bowls

Method

 

1. Toast buckwheat, then cook with broth until tender.
2. Season and sear lamb chops until browned on both sides.
3. Cook strawberries with butter, honey, vinegar, and pepper until glossy.
4. Sauté garlic and spinach.
5. Assemble dish and serve warm with parsley garnish.

Notes

A beautiful balance of savory and sweet with tender lamb, nutty buckwheat, and peppered strawberries.

Serving Suggestions
This dish pairs beautifully with a light green salad, a glass of red wine (like Pinot Noir or Syrah), or even a citrusy mocktail for balance. It’s also delicious with roasted vegetables on the side — think carrots, beets, or asparagus for that earthy spring flavor.

Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to keep the lamb tender. The strawberries can be refreshed in a warm skillet just before serving.

FAQ
Can I use frozen strawberries?
Yes! Thaw them fully and drain excess liquid before cooking.

Can I grill the lamb chops?
Absolutely. Grilling adds a smoky flavor that complements the sweetness of the strawberries.

Is buckwheat gluten-free?
Yes — buckwheat is naturally gluten-free and nutrient-rich, perfect for a wholesome meal.

History / Fun Facts
Did you know that pairing fruit with meat dates back to medieval European cuisine? Sweet and savory combinations were prized for their contrast and balance. Buckwheat, though often associated with Eastern Europe, has roots in Asian cooking too. Together, these ingredients reflect a timeless culinary story — one that celebrates bold flavors, humble grains, and the joy of discovery in every bite.