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| Dijon and Cranberry Lamb Chops |
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| Marinade |
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| 3 tablespoons |
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Dijon mustard |
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| 2 tablespoons |
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minced garlic |
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| dash |
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sea salt |
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| dash |
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freshly ground black pepper |
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| 4 teaspoons |
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chopped fresh sage leaves |
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| 1/3 cup |
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chopped dried cranberries |
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| ½ cup |
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extra virgin olive oil |
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| 1 tablespoon |
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reduced balsamic vinegar |
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| Main |
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| 6 |
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lamb chops, 2 inches thick |
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| 200 grams |
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Cherries |
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| 2 cups |
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Beef, veal, or lamb stock |
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| 1 |
Mix all marinate ingredients. Place half the
marinade on the bottom of a glass container. Layer the lamb chops on
the marinade. Cover the lamb with the remaining marinade. |
| 2 |
Marinade, refrigerated, for 90 to 120 minutes. |
| 3 |
Place cherries in just enough water to cover.
Simmer covered on medium heat until the skins break. Reduce heat to
low and uncover. Simmer until reduced to about ½ cup. Strain and
return to a simmer until reduced to ¼ cup. Keep warm. |
| 4 |
Bring stock to a simmer and reduce to ¼ cup,
while the lamb is marinating. Both cherry and lamb reductions are
used in the plating. |
| 5 |
Preheat a grill to 600°F. If on ceramics,
reduce heat to low and place the lamb, reserving marinade, on the
grill, 5 minutes per side for medium rare. |
| 6 |
After turning the lamb, add one tablespoon of
marinade to the top of each chop. |
| 7 |
Plate with the stock reduction under the lamb,
and cherry drizzled over the lamb. |
| 8 |
Serve with mashed potatoes and vegetables. |
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| Servings: 2 |
| Yield: 6 lamb chops |
| Preparation time: 2 hours |
| Cooking time: 10 minutes |
| Ready in: 2 hours |
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| Recipe Source |
| Author: Randall S. Becker Source:
Heck's Kitchen
This recipe is a challenge to all restaurant chefs and sets the
standard for lamb. |
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| Recipe formatted and exported by
Living Cookbook from
Radium Technologies, Inc. |
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