Monday, May 28, 2007

Recipe Xtra: Lamb Chops with Roasted Vegetables

Following on the successful Roast Lamb and Tiramisu workshop last week, I have decided to post an extra recipe here for all lamb lovers and those whose had just fallen in love with the meat last Saturday. Here is something than can be done for a smaller group of diners instead of a whole lamb leg. Enjoy!
4 Portions

8Pcs Lamb Chops
1tsp Salt
1tbsp Coarse Ground Black Pepper
1tbsp Dijon Mustard
1tsp Paprika
1tbsp Chopped Garlic
1tbsp Chopped Fresh Rosemary
2tbsps Olive Oil

1 medium Carrot, cut into 3cm wedges, blanch in boiling water for 5 minutes
4 medium Idaho Potatoes, cut into 3cm cubes
1 large Red Bell Pepper, cut into 3 cm cubes
1medium Zucchini, cut into 3cm cubes
½ can Pitted Black Olives
125ml Extra Virgin Olive Oil
1tbsp Salt
1tbsp Coarse Ground Black Pepper
1tbsp Chopped Garlic

Shallot Sauce:
500ml Demi Glace (Brown Sauce)
200g Whole Shallots
2tbsp Butter
100ml Red Wine/Port wine

Preparation Method:
Combine ingredients for marinade and season lamb chops with it for at least an hour.

Toss all vegetables with olive oil, salt, pepper and garlic. Transfer to a roasting tray. Preheat oven to 180°c and roast vegetables for 20 minutes.

Saute shallots with olive oil for 2 minutes. Pour in the red wine and reduce by half. Add the brown sauce and simmer for 5 minutes.

Heat oil, grill lamb chops for about 1-2minutes on each side to obtain a medium doneness. Allow to rest for two minutes.

Transfer roasted vegetables to a serving dish, arrange lamb chops over and serve with shallot sauce.

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