Ingredients

• Lamb chops
• Garbanzo beans (chickpeas)
• Assorted bell peppers
• Spanish sofrito (see ingredients and instructions below)
• Pedro Ximénez sherry vinegar
• Dried oregano
• Dried thyme
• Goat cheese
• Heavy whipping cream or sour cream (optional, for richer texture)
• Vegetable stock ,milk, or cream
• Olive oil
• Pepita dukkah (pumpkin seed spice mix)
• Salt and other spices as desired

Instructions

Part 1: Prepare the Spanish Sofrito

1. Place a large, heavy-bottomed frying pan over medium heat and add the olive oil. Heat for 2 minutes, then swirl the oil to cover the bottom of the pan.

2. Add the onions and sauté until transparent, stirring frequently. Avoid browning them.

3. Add the long green pepper and continue to sauté for another 5 minutes. Stir constantly to avoid burning the vegetables, and reduce the heat if necessary.

4. Add the garlic and sauté for another minute.

5. Add the tomatoes and paprika, then reduce the heat to medium-low. Stir frequently and simmer for about 15 minutes, or until the mixture has a thick, sauce-like consistency.

6. The sofrito is now ready to be used in the next step.

   Note: For the best flavor, use fresh, high-quality produce and good olive oil. Cook the vegetables slowly over low heat to release their flavor without browning them.

Part 2: Prepare the Pepperonata

1. In a pan, 3 sliced bell peppers and a generous amount of the prepared Spanish sofrito.

2. Let the peppers and sofrito cook down for about 15 minutes until they are soft.

3. Add the garbanzo beans (chickpeas) to the pan.

4. Continue to stew the mixture for approximately one hour to allow all the flavors to meld together.

5. Finish the pepperonata by adding a splash of Pedro Ximénez sherry vinegar for acidity, along with dried oregano and dried thyme.

Part 3: Make the Goat Cheese Espuma (Foam)

1. Prepare the Base Mixture: In a blender or with a hand blender, combine the goat cheese and a small amount of your chosen liquid (vegetable stock, milk, or cream). The goal is to create a smooth, pourable liquid. The exact amount of liquid will depend on the consistency of your goat cheese, so start with a little and add more as needed. You can also add other flavorings at this stage, such as herbs, spices, or a touch of honey for a sweet-savory foam.
2. Strain the Mixture: This is a crucial step to prevent the siphon from clogging. Pour the goat cheese mixture through a fine-mesh sieve or a funnel with a sieve directly into the whipping siphon. Do not press on the solids, as this can force particles into the siphon that will cause it to malfunction.
3. Charge and Chill: Once the mixture is in the siphon, screw on the lid securely. Attach an N2O charger to the siphon and charge according to the manufacturer’s instructions (usually by screwing the charger into the holder until you hear a hiss). Shake the siphon vigorously about 12-14 times to ensure the gas is fully incorporated.
4. Refrigerate: Place the charged siphon in the refrigerator to chill for at least 2 hours. Chilling helps the foam hold its shape and gives the flavors time to infuse. For best results, it’s often recommended to let it rest overnight.
5. Serve: Before serving, shake the siphon vigorously one more time. Invert it and press the lever to dispense the goat cheese espuma onto your dish. The foam can be stored in the refrigerator in the siphon for several days.

Part 4: Grill the Lamb Chops

1. Season the lamb chops with salt and other desired spices.

2. Grill the lamb chops on both sides for a couple of minutes until they reach a beautiful medium doneness.

3. Remove the lamb chops from the grill and let them rest.

Part 5: Assemble and Serve the Dish

1. Place a generous portion of the finished pepperonata in the center of a serving plate.

2. Carefully arrange the rested lamb chops on top of the pepperonata for a nice presentation.

3. Sprinkle the pepita dukkah over the dish.

4. Dispense the goat cheese espuma around the plate.

5. Serve immediately and enjoy this delicious combination of flavors and textures.