| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Dujour05 |
1 |
Servings |
INGREDIENTS
| 2 |
|
Plum tomatoes |
| 1/2 |
|
Onion, halved |
| 4 |
|
Garlic cloves |
| 1 |
T |
Olive oil |
| 8 |
|
Double cut lamb rib chops |
| 1 |
T |
Unsalted butter |
| 2 |
oz |
Wild mushrooms, stemmed and |
|
|
chopped |
| 1/4 |
t |
Dried oregano |
| 2 |
|
Ancho chilies, or Pasilla |
|
|
chilies stemmed |
|
|
seeded and torn |
|
|
into pieces |
| 1 |
|
Corn tortilla, quartered |
| 3 |
c |
Chicken stock |
| 1/2 |
c |
Hulled pumpkin seeds |
|
|
toasted |
| 1 1/2 |
t |
Coarse salt |
| 1/2 |
t |
Black pepper |
| 1 |
t |
Maple syrup or brown sugar |
INSTRUCTIONS
In a large skillet over high heat add whole tomatoes, garlic, and
onion and dry roast, turning frequently, until tomato skins, after
blistering, soften and steam. Remove skillet from heat and cool
ingredients. Chop and reserve. In a clean skillet, heat oil over
medium heat. Season chops with salt and pepper and sear chops well on
both sides. Remove and reserve. Discard oil from pan. In the same
skillet over medium high heat, melt butter until it sizzles. Add
mushrooms and saute until lightly browned. Add oregano, chilies, and
tortilla and saute. Add the roasted tomato mixture to mushrooms and
add stock. Bring liquid to a boil and simmer, covered for 20 minutes.
Remove from heat and let cool. Puree mixture including any liquid and
pumpkin seeds for 30 seconds, until smooth. Transfer the puree back to
the skillet and bring to a boil. Lower the heat and simmer for about
15 minutes. If sauce is too thick add water. Season with salt and
pepper. Add chops to skillet and cover with sauce. Simmer chops,
turning frequently, for about 10 minutes for medium rare. Serve chops
with sauce and garnish with remaining pumpkin seeds. Yield: 4
servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9063
- ROBERT DEL GRANDE Converted by MM_Buster v2.0l.
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