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Pan-Roasted Lamb Chops with Red Wine-Black Currant Sauce and Wine-Simmered Vegetables

                                                           

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! 

                                                 

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Pan-Roasted Lamb Chops with Red Wine-Black Currant Sauce and Wine-Simmered Vegetables

Adapted from Bobby Flay Cooks American

Serves: 4

Ingredients:

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

Preparation:

  1. Preheat the oven to 400 degrees F. Season the chops on both sides with salt and pepper.
  2. 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.
  3. Turn over, transfer the pan to the oven, and roast until cooked medium-rare doneness, about 5 to 6 minutes.
  4. Transfer the chops to a plate and loosely cover with foil.*
  5. 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.
  6. Add the wine and cook until completely reduced. Add the stock and cook until reduced to 1 cup.
  7. 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.
  8. Whisk in the butter and tarragon and season with salt & pepper.
  9. 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