Herb Crusted Lamb Chops
Herb Crusted Lamb Chops
Lamb chops dredged in a fresh herb crust topped with Demi glaze and served with honey glazed carrots and mashed potatoes.
Lamb chops
Ingredients
1 rack of lamb
Salt to taste
Black pepper to taste
3 cloves of garlic (Crushed)
2 sprigs thyme
2 sprigs rosemary
2 tbsp butter
2 tbsp Dijon mustard
1 tbsp vegetable oil
Procedure
1.Season the rack of lamb with salt and pepper
2.Bring a cast iron skillet to high heat then add your vegetable oil
3.Once the oil is hot sear the rack of lamb on all sides until each side has a nice golden brown sear
4.Then add the butter to the pan, once the butter is melted add the garlic, thyme, rosemary and begin to baste the lamb for roughly one minute
(the lamb should not be fully cooked, it will still be going in the oven)
5. Remove the lamb and let it cool slightly then brush with the dijon mustard
6.Coat the lamb generously with the herb crust (recipe down below)
7.Place the lamb in a oven preheated to 400F and cook until it reaches and internal temperature of 125F for medium rare.
8.let the lamb cool slightly before slicing
(Herb crust)
1 cup panko
1/4 cup fresh basil
1/4 cup asiago cheese
Blitz everything in a food processor until it is all fully incorporated
Demi Glaze
Ingredients
1 quart of quality beef stock
(reduce the beef stock until it reaches a syrup like consistency )
Glazed carrots
Ingredients
1 lb rainbow carrots peeled and cut in half
1/4 cup honey
2 tbsp butter
salt to taste
white pepper to taste
chives for garnish
Procedure
1.Begin by blanching the carrots in salted water until they are fork tender
2.Bring the butter and honey to a light simmer then toss the blanched carrots in the honey and butter
3.Season to taste with salt and white pepper then garnish with chopped chives
Mashed potatoes
Ingredients
1 lb golden potatoes
1/4 cup butter
1/4 cup heavy cream
salt to taste
white pepper to taste
Procedure
1.Peel your potatoes then place in a stock pot with cold water
2.Bring the stock pot with the potatoes to a boil and boil the potatoes until fork tender
3.Strain the potatoes and let them steam dry
4.Bring the butter and cream to a light simmer
5.Transfer the potatoes to a stand mixer with a whip attachment and whip the potatoes while slowly incorporating the cream and butter
6. Whip the potatoes until light and fluffy then season to taste with salt and white pepper
