Title: Sauteed Lamb Chops Glazed in Balsamic Vinegar
Categories: Dujour05
Yield: 1 servings

***POTATO-CAULIFLOWER PUREE
; INGREDIENTS***
8 oz Boiled Yukon Gold potatoes
8 oz Boiled cauliflower
4 oz Extra virgin olive oil
Salt freshly ground black
-pepper

---------------------------LAMB SAUCE INGREDIENTS---------------------------
4 oz Extra virgin olive oil
12 Lamb chops; (reserve scraps)
8 Cloves garlic; (sliced)
8 Sprigs rosemary; plus 4 for
-garnish
2 oz Unsalted butter
8 oz Red wine vinegar
16 oz Balsamic vinegar
4 oz Tomato paste
8 oz Crushed tomatoes
16 oz Chicken stock; (preferably
-lamb
; broth)
2 oz Unsalted butter
Salt and freshly ground
-black pepper

Boil yellow potatoes in lightly salted water. When cooked, remove from
water, peel and coarsely chop. Then boil cauliflower until cooked. Place
both in a sauce pot with extra virgin olive oil and season with salt and
black pepper. Whip with a wooden spoon to form a rustic chunky puree. Set
aside and keep warm.

Heat a large saute pan. Season lamb chops with salt and black pepper. Saute
chops at high temperature on both sides until brown, yet still very rare.
Discard oil and lower temperature to medium. Add fresh extra virgin olive
oil to pan, sliced garlic, rosemary sprigs and unsalted butter. Cook until
butter and garlic are golden brown and lamb is medium rare. Deglaze with
red wine vinegar, balsamic vinegar, tomato paste and crushed tomatoes.
Remove lamb chops, set aside and keep warm. Raise heat to high and add
chicken broth or lamb broth, reduce and strain. In pot bring reduced sauce
to a boil and add butter, salt and black pepper to taste. Arrange lamb
chops with potato-cauliflower puree, then glaze chops with sauce and
garnish with fresh rosemary sprigs.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9094 - PAUL BARTOLOTTA

Converted by MM_Buster v2.0l.