Rosemary and lamb seem to go together naturally, whether the herb is sprinkled on chops while grilling, or incorporated in a savory sauce. I know the first thing I think about when doing lamb is rosemary, garlic, and mint.
Carrots, snow peas, and turnips were a nice accompaniment
For this recipe I used:
9 Lamb Loin chops, or more commonly called short loin chops. Australian Lamb Chops--thanks Costco.
For the marinade---4 cloves of garlic chopped, 3 Tbsp extra virgin olive oil, 2 Tbsp chopped fresh rosemary, salt & fresh cracked black pepper. Made a nice paste with these ingredients and generously rubbed the chops with it, and marinated them over night.
Rosemary Sauce:
2 tbsp (1/4 stick) butter
1 large shallot, chopped
1 tbsp chopped fresh rosemary
1 tsp dried savory
¼ tsp dried tarragon (fresh chopped is even better)
½ cup dry white wine
½ cup Beef broth (or brown stock)
½ cup heavy cream
Salt and freshly ground black pepper to taste
Heat the butter in a medium-size, heavy skillet over medium heat. Add the shallot and sauté until transparent, about 3 to 4 minutes. Add the rosemary and wine and cook over high heat until most of the liquid has evaporated, about 3 to 4 minutes. Stir in the stock and continue to cook over high heat until the liquid is reduced by half. Add the heavy cream, and season, then boil over medium heat for 3 minutes. Strain through a chinois (sieve or funnel shaped strainer) if you prefer a smooth sauce; do not if you like a more textured sauce. I didn’t strain it…preferred the texture. The sauce should be very hot. Serve immediately over your lamb chops.
Rosemary Sauce--This sauce is also delicious with cold roast lamb as well.
Making the marinade
Adding some coarse salt to the chopped garlic to assist in making a garlic paste
Getting there
Added the galic, olive oil, and chopped rosemary all together and mixed well
Slathered it all over those chops...let it marinate! I broiled the Lamb Chops on high for about 6 t0 8 minutes per side
For the Cauliflower puree I steamed 1/2 head of cauliflower until just about fork tender, threw it into a blender with 1 clove of roasted, smashed garlic, 1 Tbsp unsalted butter, 1/4 cup chicken broth, and added heavy whipping cream until it reached the texture I desired.
Very easy to do..it's so easy even a cavem...oh, that's something else :-) #sillysenseofhumor
Cauliflower is nicely steamed
Into the blender with the cream, butter, and broth
Looks good...a little salt and pepper to taste
Usually I cook Lamb Chops to a nice medium rare, however, the request tonight was for more on the well done side. I aim to please
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