Name: Sauteed Lamb Chops Glazed in Balsamic Vinegar
Ingredients: ***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; 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

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Dujour05	1	servings

INGREDIENTS

		***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
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

INSTRUCTIONS

LAMB SAUCE INGREDIENTS
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.

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