Saturday, October 9, 2010

Seared lamb loin chops with honey/mustard vinaigrette




Went to Safeway yesterday and got some Italian sausages and two lamb loin chops from the manager’s special bin (really cheap). I want to use the sausages to recreate (in my own way) a dish Peter and I shared on Wednesday evening when we were taken to dinner at one of Denver’s finest restaurants, Olivéa. It was called “Kleenex pasta with pork ragu and castelvetrano olives”. The olives are my absolute favorites, very lightly brined and brilliant green. Kleenex pasta just means 3”x3” squares of homemade pasta (fazzoletti in Italian).

As for the lamb, it’s not often easy to find in spite of the fact that Colorado is known for its home-grown lamb. Loin chops are a bit fatty, but quickly seared in a screaming hot pan, they are a welcome diversion from the usual beef, pork, chicken that dominate our diet.

Seared lamb loin chops with honey/mustard vinaigrette (2 servings)
2 tbsp Dijon mustard
2 tsp honey
2 tsp apple cider vinegar
1 tsp olive oil
2 lamb loin chops, about 1/2 lb. each, trimmed of excess fat
olive oil
1 tbsp butter
salt
pepper
all-purpose flour

Make the vinaigrette by combining the mustard, honey, vinegar and olive oil in a bowl. Whisk it well. When ready to serve the lamb, nuke it for 15 seconds.

Rub the chops with some olive oil. Sprinkle them with salt and pepper (to taste) and dredge them in a bit of flour. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet. Get it screaming hot. Put in the chops and sear them on each side for 3-4 minutes max.

3 comments:

Jenn said...

Oh, I can imagine how wonderful that lamb tasted with the vinaigrette!! I bet it was decadent! I made lamb once and unfortunately over cooked it due to nerves...what a disappointment!

Pam said...

That sounds like a great meal with the vinaigrette for the lamb. I have not found the olives around here yet but will keep looking. Those wax beans look good also!

My Kitchen in the Rockies said...

I buy all my lamb from a local farmer. You should give it a try, too. world of a difference. He sells down at a farmers market in the Springs.
Honey and mustard are always a winner combo. Thanks for sharing.

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