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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Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc

Wild Alaskan sockeye with smoked pepper, fresh peas with pastured bacon and thyme and coarse mustard beurre blanc..

Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc

Pan-Seared Salmon, Fresh Peas and Mustard Beurre Blanc

For the mustard beurre blanc

1/4 cup white vermouth
1 tablespoon white wine vinegar
1 teaspoon minced shallots
1 teaspoon minced garlic
2 oz fresh cream
1 tablespoon homemade coarse-grain mustard
4 tablespoons pastured butter, cut into small pieces
sea salt to taste
cayenne pepper to taste

Boil vermouth, vinegar, shallots and garlic until liquid is reduced by 1/2, about 5 minutes.

Whisk in fresh cream and homemade mustard, reduce heat and simmer another 5 minutes.

Strain mixture into a clean pan over low heat and whisk in butter 1 piece at a time.  Season with sea salt and cayenne and keep warm until ready to use.

Rinse fresh, wild Alaskan salmon fillets, pat dry and season with sea salt and smoked black pepper.  Set aside.

Blanch fresh peas in salted boiling water until not quite done. Drain and rinse under cold filtered water to stop the cooking process. Set aside.

Fry pieces of fresh pork belly or uncured bacon until crisp.  Pour off all but 1 tablespoon of fat then add blanched peas and fresh thyme.   Cook until peas are fork-tender, perhaps 5 minutes.  Keep warm.

Meanwhile, sear salmon presentation-side down in a little clarified butter or unrefined coconut oil until brilliant orange and slightly crisp on the edges, about 2-3 minutes.

Turn salmon over and place pan in a 400 degree oven until the fish is medium-rare, about 3 minutes depending on thickness.

Spoon peas in a circle around perimeter of plate and spoon beurre blanc into the center of the plate.  Place salmon on top of sauce and dress with a squeeze of fresh lemon.

This post is part of the Real Food Wednesdays Blog Carnival

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