Sauteed lamb chops glazed in balsamic vinegar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ***POTATO-CAULIFLOWER PUREE | ||
| ; INGREDIENTS*** | ||
| 8 | ounces | Boiled Yukon Gold potatoes |
| 8 | ounces | Boiled cauliflower |
| 4 | ounces | Extra virgin olive oil |
| Salt freshly ground black pepper | ||
| 4 | ounces | Extra virgin olive oil |
| 12 | Lamb chops; (reserve scraps) | |
| 8 | Cloves garlic; (sliced) | |
| 8 | Sprigs rosemary; plus 4 for garnish | |
| 2 | ounces | Unsalted butter |
| 8 | ounces | Red wine vinegar |
| 16 | ounces | Balsamic vinegar |
| 4 | ounces | Tomato paste |
| 8 | ounces | Crushed tomatoes |
| 16 | ounces | Chicken stock; (preferably lamb |
| ; broth) | ||
| 2 | ounces | Unsalted butter |
| Salt and freshly ground black pepper | ||
Directions
LAMB SAUCE INGREDIENTS
Boil yellow potatoes in lightly salted water. When cooked, remove from water, peel and coarsely chop. Then boil cauliflower until cooked. Place both in a sauce pot with extra virgin olive oil and season with salt and black pepper. Whip with a wooden spoon to form a rustic chunky puree. Set aside and keep warm.
Heat a large saute pan. Season lamb chops with salt and black pepper. Saute chops at high temperature on both sides until brown, yet still very rare.
Discard oil and lower temperature to medium. Add fresh extra virgin olive oil to pan, sliced garlic, rosemary sprigs and unsalted butter. Cook until butter and garlic are golden brown and lamb is medium rare. Deglaze with red wine vinegar, balsamic vinegar, tomato paste and crushed tomatoes.
Remove lamb chops, set aside and keep warm. Raise heat to high and add chicken broth or lamb broth, reduce and strain. In pot bring reduced sauce to a boil and add butter, salt and black pepper to taste. Arrange lamb chops with potato-cauliflower puree, then glaze chops with sauce and garnish with fresh rosemary sprigs.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9094 - PAUL BARTOLOTTA Converted by MM_Buster v2.0l.