November 11, 2011 Loin Lamb Loin Chops With Fresh Rosemary Madeira Sauce
RECIPE
Serves 2
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) INGREDIENTS For the Rosemary Madeira Sauce 1 large Shallot (finely chopped) 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. —
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