One of the chefs who really inspired me early on was Bobby Flay – back in the day when his show was just Bobby and an outdoor grill. He’s still fun to watch – but I definitely liked him best when it was just Bobby, fire, and meat. He has put out some really great cookbooks over the years, and I’ve made a ton of fantastic dishes from them.
The recipe below doesn’t involve a grill, but man, it’s good eats. The currants and tarragon in the sauce really make the dish, adding a subtle berry zing to the flavourful lamb. I served the vegetables over egg noodles, but I think they would have done better on mashed potatoes, as that would have held the sauce and flavour a little better.
This recipe is also a good reminder that when the grill is out of gas, in for repair, or it’s raining out… all hope is not lost!
Pan-Roasted Lamb Chops with Red Wine-Black Currant Sauce and Wine-Simmered Vegetables
Adapted from Bobby Flay Cooks American
8 x 1 1/4 inch thick lamb chops, trimmed of most fat
Salt and pepper, to taste
3 tablespoons olive oil
2 shallots, finely chopped
1 large stalk celery, finely diced
1 large parsnip, finely diced
1 large carrot, finely diced
2 cups dry red wine
4 cups chicken stock
8 black peppercorns
1/2 cup dried currants
2 tablespoons cold unsalted butter or margarine
2 tablespoons tarragon, finely chopped
- Preheat the oven to 400 degrees F. Season the chops on both sides with salt and pepper.
- Heat the oil over High heat in a medium roasting pan, set on two stove burners. Add the chops and cook until browned on one side, 2 to 3 minutes.
- Turn over, transfer the pan to the oven, and roast until cooked medium-rare doneness, about 5 to 6 minutes.
- Transfer the chops to a plate and loosely cover with foil.*
- Remove all but 2 tablespoons of liquid from the pan. Place the pan on 2 stove burners over High heat. Add the shallots, celery, and carrots, and cook until golden brown, about 10 minutes.
- Add the wine and cook until completely reduced. Add the stock and cook until reduced to 1 cup.
- Strain the sauce into a small saucepan, reserving the vegetables. Add the peppercorns and currants to the sauce, and bring to a simmer over Medium heat.
- Whisk in the butter and tarragon and season with salt & pepper.
- Serve the chops drizzled with the sauce and alongside the Wine-simmered vegetables.
* – about 10 minutes after turning the oven off I put the plate of chops in the oven to keep them warm as I continued to prep the sauce and veggies
Filed under: Recipe on April 14th, 2010