Rosemary Garlic Lamb Chops with Mint Peas and Wild Rice

Local, pastured lamb loin chops with rosemary garlic demi-glace, fresh peas with fried shallots and mint, and mushroom wild rice.

C’est si bon!

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Rosemary Garlic Lamb Chops with Mint Peas and Wild Rice

lamb loin chops from premiumlamb.com via greenling.com

Marinate lamb chops in olive oil, chopped garlic, fresh rosemary, freshly-ground pepper and a three-fingered pinch of coarse sea salt for 4 or more hours (refrigerated).  Allow to come up to room temperature before cooking.

Rinse and prepare true wild rice according to package directions, about 1 hour.  Add sautéed wild mushrooms, a teaspoon of pastured butter and salt and pepper to taste. Keep warm.

Lightly steam fresh peas until about 2/3 done, then transfer to a skillet with pastured butter and chopped shallots. Fry until browned, then season with chopped fresh mint, parsley and salt and pepper to taste.  Keep warm.

Quickly sear lamb chops in a very hot skillet with butter and a little of the marinade until well browned but still rare.  Transfer to a side plate.

De-glaze the pan with burgundy then scrape up all the brown bits with the side of a wooden spoon.  Add a little brown stock, reduce and finish with demi-glace and fresh rosemary.

Set the rare lamb chops in the pan with the demi-glace until warmed through, about 2-3 minutes.

To serve, heap wild rice in the center of a dinner plate and arrange lamb chops around the perimeter.  Spoon demi-glace over the top, then spoon peas in between the chops and garnish with additional mint and parsley.

This post is part of Food Renegade’s Fight Back Fridays

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17 thoughts on “Rosemary Garlic Lamb Chops with Mint Peas and Wild Rice

  1. You know, Ren, we live in the same town. I need to sample some of your cooking in person one of these days! This just looks absolutely divine.

    Thanks for sharing!

    ~KristenM
    (AKA FoodRenegade)

  2. From the picture, I’m not sure what you mean by “fresh peas”. They don’t look like any peas we have in Minnesota. Chick peas?

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