Extra thick, locally pastured lamb loin chops are marinated for half a day in a mixture of olive oil, chile molido, fresh garlic and toasted cumin & coriander before being grilled over a wood fire and served with a gastrique of xoconostle (prickly pear fruit from Hidalgo), caramelized pilloncillo and raw cider vinegar. Accompanied by roasted cherry tomatoes and fresh peppers and garnished with fresh chopped Mexican mint marigold..
I stuck my hungry face in the fridge this evening and spotted 3 lamb loin chops that had been marinating in olive oil, rosemary and garlic for a couple of days.
I threw the chops into a super hot skillet with some of the oil & a tiny bit of butter and seared them to a perfect rare+ doneness, then tossed in some halved grape tomatoes, slivered garlic and lots of fresh mint, sea salt and freshly-ground pepper.
I hadn’t planned on posting anything tonight, but this primal, ad-hoc dish was so good that I wanted to document it for future development 🙂
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
Lamb chops in spicy Tunisian harissa and Mediterranean curried kuskus with peas and carrots.
Curry blend with dried vegetables, harissa, cumin, cinnamon, mint, savory, chicken stock, tomato puree, kuskus, kosher salt, lemon juice, lamb chops, tomato, carrot, celery, green onion, garlic and peas.
Preheat oven to 400 degrees. Sprinkle kosher salt on lamb chops and set aside at room temperature.
Peel, seed and crush 2 tomatoes, setting 1 aside. Cook the other tomato over medium-low heat with garlic, tomato puree, cumin, cinnamon, mint, savory and harissa to taste until thickened, about 15 minutes. Reduce heat to lowest setting.
Arrange the lamb chops in an iron skillet with enough port wine to just cover the bottom of the pan. Spoon spicy tomato sauce over each chop, coating well. Place in oven and cook 15 minutes. After 15 minutes, flip the chops, cover with more sauce and add more port if the pan is dry. Cook another 10-15 minutes until the internal temperature reaches 125 degree for medium-rare. Remove pan from oven and allow chops to rest 5 minutes.
Meanwhile, prepare the coussous. Saute the carrots, celery and green onions in a little oil until soft, about 3-4 minutes. Add the curry mix and chicken stock and bring to a boil. Add the kuskus and peas, reduce heat to low cover, and cook until done, about 8 minutes. Fluff with a fork.
Add reserved chopped tomato to the sauce and heat through.
Serve the chops with additional sauce over the top.
Rating ♦ ♦ ♦ ♦ ♦
A pair of inch and 1/2 thick lamb chops from a pasture near Austin. Fresh herbs, garlic, peppercorns, sea salt and a soft red wine. Into a glass bowl thence to the fridge overnight.
Giant white beans, onion chives, carrot, fava beans and goat cheese will comprise a mostly raw salad.
Unzip the favas and blanch them for 30 seconds to loosen the shell, then chill under cold water to stop the cooking. Slit the shells with the point of a knife to set them free.
Onto a hot skillet for 2-3 minutes per side, then into a 400 degree oven for ~10 minutes for medium-rare. I have a leftover potato latke, so I’ll stick that into the oven with the chops.