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!
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