By In The Kitchen With Stefano Faita
INGREDIENTS
Lamb Chops
1 rack of lamb, frenched
Salt and freshly ground pepper, to taste
Olive oil, as needed
Red Wine Reduction
3 tbsp. butter
1 shallot, chopped
1 garlic clove, finely chopped
1 1/2 to 2 cups dry red wine
1 cup beef stock or chicken stock (good quality stock)
1 small thyme sprig
1 small rosemary sprig
Freshly ground pepper, to taste
1 bay leaf
Salt, to taste
Assembly
Mashed Potatoes with Olive Oil and Parmesan (optional)
2 tbsp. olive oil
Handful patty pan squash
Handful baby zucchini, halved
Salt and freshly ground pepper, to taste
Handful cherry tomatoes
1 tbsp. chopped chives, for serving
PREPARATION
Lamb Chops
Preheat oven to 425 degrees F.
Season the lamb with salt and pepper to taste.
Heat large sauté pan over medium high heat. Add olive oil. When oil is hot, sear the lamb racks until well browned on both sides, about 4 to 5 minutes per side.
Transfer lamb to oven. Roast until reaches an internal temperature of 140 degrees F. for medium rare, about 15 to 20 minutes, depending on thickness of meat. Alternatively, cook to your preference of doneness. Let rest for 5 to 10 minutes before slicing.
Red Wine Reduction
Add 1 tbsp. butter to pan over medium heat. When butter melts, add shallot and garlic. Cook, stirring occasionally, until soft, about 2 to 3 minutes. Deglaze pan with red wine and stock. Stir. Add herbs, pepper and bay leaf. Let reduce until syrupy, about 10 to 15 minutes. Add any pan juices from the roasted lamb if desired. Remove from heat and swirl in 1 to 2 tbsp. butter. Season sauce with salt. Remove herbs sprigs and bay leaf or strain.
Assembly
Heat skillet over medium high heat. Add olive oil. When hot, add patty pan squash and baby zucchini and sauté for 3 to 4 minutes. Season with salt and pepper. Add cherry tomatoes and continue to sauté until vegetables are lightly golden brown, about 2 minutes more.
Slice rack of lamb into chops and drizzle with Red Wine Reduction. Garnish with chopped chives. Serve with sautéed vegetables and Mashed Potatoes with Olive Oil and Parmesan, if desired.
Yield: 2 to 3 servings.