CookTeaser

A CookTale

Today is 11/11/11, occurring only once In a Hundred Years. I hope this dinner does this century event justice. It was not too difficult a prep; by assembling the ingredients in small individual bowls, it went quite smoothly. The Loin Chops from my ever-reliable source, The Smokehouse of the Catskills, added 75% to the quality of dinner. Madeira, the great fortified wine of Portugal, added to the savoriness of the Sauce.

INGREDIENTS For the Loin Lamb Chops

4 Loin Lamb Chops (have the butcher trim the excess fat)
Kosher Salt & Black Pepper
1 TB of EVOO + 1 TB for the pan

INGREDIENTS For the Rosemary Madeira Sauce

1 large Shallot (finely chopped)
1 small Garlc Clove (smashed)
1/2 Cup of Madeira (imported preferred)
1 large Sprig of Rosemary (leaves removed & chopped)
1 TB of Parsley (finely chopped) + 1tsp for plating
1/2 Cup of Chicken Broth, or enriched Chicken Broth with 1 ounce of Chicken Demi Glace (highly recommended)
1/2 tsp of Butter
1/2 tsp of Wondra Flour (preferred)
1/2 TB of Dijon Mustard
1-1/2 TB of Heavy Cream

METHOD

1. Heat a well-seasoned cast iron pan to medium high. Season the Lamb Chops with Salt, Pepper & 1 TB of EVOO.

2. Add the extra 1 TB of EVOO to the pan. When near the stage of smoking, add the Chops & cook 3 minutes. Turn & cook 3 minutes longer. Their internal temperature, measured with an instant thermometer, should be no more than 125F Degrees. Remove the Chops & set aside covered to keep warm.

3. Pour off any extra fat from pan. Add the Garlic & Shallot. Saute until they become transparent & tender. Add the Madeira, Rosemary, & Parsley, stirring up browned bits from the bottom of the pan. Simmer over high heat until syrupy, about 3 minutes.

4 Add the enriched Chicken Stock & simmer until sauce is reduced by about half. Stir the Mustard & Cream into the sauce. Adjust the seasonings & bring to a boil. Add the whisked Beurre Manie (1/2 tsp of butter and 1/2 tsp of Wondra) to sauce. Stir well until incorporated & the sauce has thickened, about 2 minutes.

5. Remove sauce from heat. Plate the Lamb Chops, 2 per plate, & generously add the sauce. If available, garnish with sprigs of Rosemary.