I love lamb chops, they are delicious on their own but a little something extra is nice too. This something extra is pretty intense. Think chicken piccata but with lamb and olives. Piquant from the lemon and capers, sultry from the olive, and sweet from the onion.
I’m pretty certain it would be great on chicken too.
Serves 2
| Mise en Place | |||
|---|---|---|---|
| Meats | Veggies | ||
| 4 | lamb loin chops | 1 bunch | spring onions, white and light green parts, trimed, cut in half |
| Staples | 1/2 lemon | juiced | |
| 1/2 cup | dry vermouth | 1 tbs | minced rosemary |
| 1/2 cup | chicken stock | 4 cloves | garlic minced |
| 2 tbs | capers | ||
| 1 cup | roughly chopped olives | ||
| 2 tbs | butter | ||
| 2 tbs | canola oil | ||
| salt, | pepper | ||
| Equipment | |
|---|---|
| Oven | Preheated to 400 degrees |
| 1 | Skillet on medium high |
| Directions | |
|---|---|
| Step | Action |
| 0 | Season chops with salt and pepper, let sit 20-30 minutes |
| 1 | Add canola oil to hot skillet, and sear chops 2-3 minutes on top and bottom, 1 minute on each side |
| 2 | Put skillet in oven and roast lamb till internal temp reaches 130, about 5-8 minutes |
| 3 | Evac lamb to plate |
| 4 | Pour off all but a bit (enough to cook the onions) of the oil |
| 5 | Place burner on medium heat, put skillet on and add onions |
| 6 | Sear onions until they carmalize a bit |
| 7 | Add garlic, rosemary, and butter, cook one minute |
| 8 | Add olives, cook one minute |
| 9 | Add vermouth, turn heat to high, cook one minute |
| 10 | Add stock, lemon juice, and cook till reduced by 3/4ths |
| 11 | Plate chops, put any accumlated juices in sauce |
| 12 | Top chops with sauce and serve |
Inspired by this NYT Cooking recipe
Categories: Mains
