“New from the Kitchen”
Recipe of the Month – May 2019
Spring is the time when people think about lamb often simply cooked in the oven with mint jelly on the side.I usually prepare it with an herb crust and a balsamic shallot reduction (the recipe is in the cookbook section of the website under “Parsleyed Rack of Lamb”).
Back in 2006 I was looking for a different preparation for a wine dinner we were having and I found a recipe on epicurious.com from Poppie’s Bistro Café in Aspen and have been making it ever since.
It is easy to prepare and definitely has a “wow” factor. I definitely wouldn’t cook it more than medium-rare.
To good times with great food!
- Patty
Grilled Lamb Chops with Asian Butter Sauce
Ingredients:
1/3 cup chopped fresh cilantro
¼ cup honey
2 tablespoons brandy2 tablespoons soy sauce
3 cloves of garlic, minced
2 One and one half racks of lamb, trim excess fat
1 cup chicken stock
5 tablespoons oyster sauce
¼ cup fresh lemon juice
1 teaspoon Chinese five-spice power
1 tablespoon sugar
2 green onions, thinly sliced
½ cup (1 stick) chilled butter, cut into small pieces
Instructions:
Whisk first 5 ingredients in a large glass baking dish to blend. Add the lamb, turn to coat. Cover and refrigerate overnight.
Prepare grill to medium-low heat and grill the lamb to the desired doneness, turning chops occasionally for about 25 minutes for medium-rare.
At the same time, boil the chicken broth and the next 4 ingredients in a small saucepan until reduced to about a ¾ cup, about 12 minutes. Reduce heat to low. Add the onions and butter stirring until butter melts.
Cut lamb into chops and spoon the sauce over. Serve immediately.
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