Mother’s Day is this Sunday everyone, and as a mother, I know that the one thing a mother can really appreciate on her day is a nice cooked meal that she doesn’t have to prepare herself. Well I thought I would share with you this really nice lamb chops recipe I found from Emeril Lagasse back in 2004 from The Food Network. It’s guaranteed to please and actually pairs nicely with a beautiful, full-bodied wine we featured last month, Berton The Black Shiraz 2010 from Australia:
Seared Petite Lamb Chops with Rosemary Balsamic Reduction
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped parsley leaves
- 1 tablespoon finely chopped rosemary leaves
- 1 teaspoon minced garlic
- Kosher salt
- 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
- 2 teaspoons freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 cup balsamic vinegar
- 1 large or 2 small rosemary sprigs
- 2 tablespoons butter
Directions
Preheat the oven to 400 degrees F.
In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction. Hope everyone enjoys!
