CREOLE LAMB CHOPS WITH PORT WINE DEMI
Steps:
- Preparation for Creole Lamb Chops with port Wine Demi:
- In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
- In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
- Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
- With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
- Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.
MARLO THOMAS'S CREOLE LAMB CHOPS
From my celebrity recipe collection; if I can find a dinner guest who will eat lamb, I will definitely try this!
Provided by Lennie
Categories Lamb/Sheep
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
- Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
- Add the onions and green pepper.
- Brown lightly; then add tomatoes and seasonings.
- Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
- Bake tightly covered for an hour in a preheated 350F oven.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love