Lamb Chops in Balsamic-Syrah Reduction with Swiss Chard & Wh
Posted: Fri Apr 20, 2012 5:22 pm
Lamb Chops in Balsamic-Syrah Reduction with Swiss Chard & White Potatoes
Ingredients:
3/4 Tsp. Dried Rosemary
1/4 Tsp. Dried Basil
1/2 Tsp. Dried Thyme
Kosher or Sea Salt and Pepper (To Taste)
4 Lamb Chops (3/4 Inch Thick)
2 Tbsp. Olive Oil
1/4 C. Minced Shallots
1/4 C. Balsamic Vinegar
1/4 C. Syrah
3/4 C. Vegetable (Or Beef) Broth
1 Large Bunch Swiss Chard
1 Tablespoon Butter
1 Lb. White or Fingerling Potatoes
Preparation:
First, assemble your spices and combine the rosemary, basil and thyme in a small bowl. Add the koshering salt and pepper to taste. Pat the spice mixture onto the lamb chops, covering both sides well. Place the chops on a plate, cover with a paper towel and set aside for 15 minutes to let the chops absorb the flavors from the spices.
While your lamb chops are soaking up their spice treatment, prep the Swiss chard and potatoes. All that you need to do with the Swiss chard is to cut off the lovely red ends and tear the leaves into somewhat smaller pieces. Upon cooking, it will wilt quite heavily - like spinach, not like kale - so you don't have to make them bite-sized. Put the leaves into a pot and add a small amount of water for steaming. You'll want to start steaming the Swiss chard as soon as you put your lamb chops into the pan, since it takes longer to steam than spinach does.
As for your potatoes, you can either roast them (...yum!) or boil them. I boiled them only because Richard adores boiled potatoes (seriously...you can take the man out of England, but you can't take the love of English cuisine out of the man). However, I would recommend roasting them in all other circumstances. Either way, get your taters to boiling (or roasting) while your lamb chops are finishing up their spice bath.
When all of that is finished, heat a large skillet over medium-high heat. When the pan is hot, add your olive oil. This will help prevent any sticking, which is definitely crucial when dealing with delicate meat and reductions. When the oil is hot, place your lamb chops in the skillet and cook for about three minutes per side for medium-rare. If you insist on having your lamb any more done than medium-rare, well...I guess that's your prerogative, but it sure won't taste as good. Remove the chops from the skillet, and keep warm on a serving platter.
Add the minced shallots to the skillet, and cook for one or two minutes, just until browned. Stir in the balsamic vinegar and Syrah, scraping any bits of lamb from the bottom of the skillet, then stir in the vegetable broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. You may feel inclined to add a knob of butter at this time; I say, go ahead.
The Swiss chard and potatoes should be done by this point. Plate the lamb chops on top of the steamed and drained Swiss chard and pour the balsamic-Syrah reduction on top. Serve alongside your roasted (or boiled) potatoes and enjoy! Serves: 4
Ingredients:
3/4 Tsp. Dried Rosemary
1/4 Tsp. Dried Basil
1/2 Tsp. Dried Thyme
Kosher or Sea Salt and Pepper (To Taste)
4 Lamb Chops (3/4 Inch Thick)
2 Tbsp. Olive Oil
1/4 C. Minced Shallots
1/4 C. Balsamic Vinegar
1/4 C. Syrah
3/4 C. Vegetable (Or Beef) Broth
1 Large Bunch Swiss Chard
1 Tablespoon Butter
1 Lb. White or Fingerling Potatoes
Preparation:
First, assemble your spices and combine the rosemary, basil and thyme in a small bowl. Add the koshering salt and pepper to taste. Pat the spice mixture onto the lamb chops, covering both sides well. Place the chops on a plate, cover with a paper towel and set aside for 15 minutes to let the chops absorb the flavors from the spices.
While your lamb chops are soaking up their spice treatment, prep the Swiss chard and potatoes. All that you need to do with the Swiss chard is to cut off the lovely red ends and tear the leaves into somewhat smaller pieces. Upon cooking, it will wilt quite heavily - like spinach, not like kale - so you don't have to make them bite-sized. Put the leaves into a pot and add a small amount of water for steaming. You'll want to start steaming the Swiss chard as soon as you put your lamb chops into the pan, since it takes longer to steam than spinach does.
As for your potatoes, you can either roast them (...yum!) or boil them. I boiled them only because Richard adores boiled potatoes (seriously...you can take the man out of England, but you can't take the love of English cuisine out of the man). However, I would recommend roasting them in all other circumstances. Either way, get your taters to boiling (or roasting) while your lamb chops are finishing up their spice bath.
When all of that is finished, heat a large skillet over medium-high heat. When the pan is hot, add your olive oil. This will help prevent any sticking, which is definitely crucial when dealing with delicate meat and reductions. When the oil is hot, place your lamb chops in the skillet and cook for about three minutes per side for medium-rare. If you insist on having your lamb any more done than medium-rare, well...I guess that's your prerogative, but it sure won't taste as good. Remove the chops from the skillet, and keep warm on a serving platter.
Add the minced shallots to the skillet, and cook for one or two minutes, just until browned. Stir in the balsamic vinegar and Syrah, scraping any bits of lamb from the bottom of the skillet, then stir in the vegetable broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. You may feel inclined to add a knob of butter at this time; I say, go ahead.
The Swiss chard and potatoes should be done by this point. Plate the lamb chops on top of the steamed and drained Swiss chard and pour the balsamic-Syrah reduction on top. Serve alongside your roasted (or boiled) potatoes and enjoy! Serves: 4