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!
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
Millie said,
September 18, 2009 at 9:22 pm
Amazing. When I make lamb it never looks that good. I do love the combination of lamb and rosemary.
Ren said,
September 18, 2009 at 9:49 pm
Olive oil, rosemary and garlic is just amazing with lamb and chicken. Prelude to the flavors of fall, the best time of year!
Cajun Chef Ryan said,
September 18, 2009 at 9:22 pm
Perfect presentation and demi glace is always a top sauce on any dish!
Ren said,
September 18, 2009 at 9:52 pm
From bone stock to Espagnole to demi-glace takes about 24 hours, but it keeps in the fridge for 6 months. Its worth the effort :)
Thanks, Ryan!
FoodRenegade said,
September 18, 2009 at 11:35 pm
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)
Ren said,
September 19, 2009 at 12:38 am
Thanks, Kristen!
We should round up the renegades & have a bonfire this fall. Barbacoa, cochinita pibil, elote, the works!
Who’s in?
FoodRenegade said,
September 19, 2009 at 11:17 am
I’m totally in (obviously)! Most other Austinites I know via Twitter. We should tweet about the idea and see how many takers we’ve got.
Ren said,
September 19, 2009 at 1:08 pm
OK, great!
lynn byrd said,
September 19, 2009 at 7:16 am
Let me know the date and time, and I’ll synchronize food and fire from Half Full Farm in North Carolina!
Ren said,
September 19, 2009 at 10:56 am
Sweet!!
MichElla said,
September 19, 2009 at 9:48 am
i’m in!!! can i come???
Ren said,
September 19, 2009 at 10:57 am
Wouldn’t be much fun without you!
Tuesday Twister « Edible Aria said,
September 22, 2009 at 12:09 pm
[...] 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 [...]
Hillary said,
September 25, 2009 at 3:39 pm
If nothing else, that presentation is downright gorgeous! But the flavor and the whole dish concept sounds great too :)
Ren said,
September 25, 2009 at 3:55 pm
Thanks very much, Hillary!