I love lamb chops. If you don’t mind cooking at the last minute, these loin lamb chops are perfect because they can be cooked to each individual’s preference.
Although I am in the rare lamb category, this braised Moroccan-style butterflied leg of lamb is good for the well-done crowd. Braising renders the lamb tender, flavorful and with an au jus that is delicious over bulgur or couscous.
Bon appétit!
Seared Loin Lamb Chops With Mustard Sauce4 1½-inch thick “T-bone” loin lamb chops, fat trimmed and edges scored
5 sprigs fresh rosemary, remove leaves of one sprig and finely chop
1 teaspoon freshly ground black pepper
Coarse Kosher salt for searing
For the mustard sauce:
2 shallots, peeled and minced
2 cups dry white wine
1 teaspoon cumin
2 tablespoons unsalted butter
2 tablespoons grainy mustard
Freshly ground white pepper and sea salt, to tasteTo prepare:Chop rosemary with black pepper and set aside.
Rub rosemary/pepper mixture into the chops.
Let stand 20 to 30 minutes at room temperature.
Add shallots, wine and cumin seeds into a medium, non-reactive saucepan over high heat.
Bring to a boil.
Reduce heat and simmer until the liquid is reduced by half.
Swirl in butter, mustard and season with salt and pepper.
Beat with an emulsion blender until smooth.
Taste and adjust the seasonings.
Keep warm over very low heat or double boiler.
Scatter salt into the bottom of a heavy skillet over high heat.
Hold a lamb chop with tongs and place the scored edge of the chop down in the skillet.
Sear until brown, about 2 minutes.
Sear the other edge, about 2 minutes.
Place one side down in the pan.
Let sit until a crust is formed, about 2 minutes.
Turn and sear the other side, about 2 minutes for medium rare.
Transfer the chops to hot plates.
Garnish with a sprig of fresh rosemary and pass the mustard sauce at the table.Butterflied Leg Of Lamb, Moroccan Style, With Bulgur1 6½- to 7½-pound leg of lamb, butterflied (bones, fat/gristle/tendons removed)
2 cloves garlic, slivered
2 teaspoons freshly ground black pepper, to taste
3 tablespoons fresh thyme leaves
Coarse sea salt, to taste
1 large onion, chopped
3 carrots, peeled and chopped
2 stalks celery, chopped
2 cups full-bodied red wine
1 cup chicken stock
For the bulgur:
Oil for sautéing
1 medium onion, minced
1 stalk celery, minced
8 ounces mushrooms, sliced
Sea salt and freshly ground black pepper, to taste
1 teaspoon thyme
1 teaspoon sage
2 cups bulgur
3½ cups chicken stock
6 to 12 sprigs fresh thyme for garnishTo prepare:Place boned lamb on cutting board.
Make slits in the solid sections of the meat using a paring knife.
Insert garlic slivers.
Rub both surfaces of the meat with thyme and pepper.
Preheat the oven to 425°F.
Scatter onions, carrots and celery in the bottom of a large roasting pan.
Place the lamb on top of the vegetables.
Generously season with salt.
Roast until the lamb is lightly browned on one side, about 10 to 15 minutes.
Turn and brown the other side.
Reduce temperature to 300°F.
Add wine and stock to the pan.
Cover with parchment paper, then heavy aluminum foil, and crimp the edges tight.
Braise for about one hour.
Remove the foil and continue roasting until the lamb is deep brown and very tender, about 25 longer.
Let lamb rest.
Pour pan juices through a strainer set over a saucepan.
Discard the vegetables.
Bring pan juices to a boil, skimming fat from the top.
Simmer about 5 minutes.
Taste and adjust the seasonings.
Cut the lamb into thin slices.
Pour au jus into a gravy boat.
To make the bulgur, coat the bottom of a two-quart, heavy casserole dish with oil and place over moderate heat.
Add onion and celery.
Sauté until they begin to soften.
Add mushrooms, thyme, sage, salt and pepper.
Sauté until the onions are golden brown, about 4 to 5 minutes.
Stir bulgur into the vegetables, adding more oil if necessary, until the bulgur glistens, about 2 minutes.
Add stock.
Stir well, cover and bring to a boil.Bake alongside the lamb until the liquid is absorbed and the wheat is tender, about 30 to 40 minutes, or cook on top of the stove.
Spoon bulgur in the center of warm dinner plates.
Arrange lamb slices on top and drizzle with au jus sauce.
Garnish with sprig of fresh thyme.
on Apr 14, 2014