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Saturday, February 19, 2011

Lamb Chops with Roasted Cauliflower, Sweet Potatoes, Radicchio and a Balsamic-Rosemary Reduction

Is it wrong that I CANNOT hear the words Lamb Chop without breaking into song.  Without breaking into children's-programming-song!?  It must be that little part in me that refuses to grow up.  Nah...it's probably just the part in me that loves to nurture her inner-child.  Yeah, that sounds better.  I don't know if it was this childhood remembrance of adorable singing sock puppets or what, but when I actually tried to look back to an (eating) lamb chop experience, I couldn't recall one!  I mean, I use ground lamb quite often...and I love a good lamb shank, but I honestly don't think I've ever even eaten a lamb chop.  Huh!  So, I went to hunt some down.  At the grocery store.  Lamb hardly need hunting.  Okay, so now to choose between lamb loin chops and lamb blade chops (they didn't have rib chops which I was originally searching for).  I chose the less-expensive chop...the blade.  Next time I'll choose the more expensive one...the loin, all adorable-looking, like a mini T-bone.  Anyhoo.  This cut was okay, but not my favorite.  I think with a better cut, this could become a meal that I would crave.  I love what roasting does to cauliflower and radicchio...and sweet potato is one of my bff's, so that's a no-brainer.  The reduction is sweet and rich and so complex.  Basically, when I licked it from the spoon...all those glands in my cheek would start to quiver and shake.  So.  Good.  It may not be pretty, but it's a helluva meal.
Lamb Chops with Roasted Cauliflower, Sweet Potatoes, Radicchio and a Balsamic-Rosemary Reduction
serves 4

Lamb Chops
4 Lamb Chops (any type, use your favorite!)
olive oil
2 tsp. fresh rosemary, chopped
kosher salt
freshly ground black pepper

Roasted Veggies
1 head cauliflower, cut into ~1" florets
2 sweet potatoes, peeled and cut into 1" chunks
2 small heads radicchio, quartered
olive oil
kosher salt
freshly ground black pepper
~2 Tbs. fresh rosemary, chopped

Balsamic-Rosemary Reduction
2 tsp. olive oil
~2 Tbs. red onion, minced
1½ tsp. garlic, minced
½ c. Balsamic Vinegar
2 sprigs rosemary
1 c. chicken stock
kosher salt
freshly ground black pepper
2 Tbs. butter, at room temp.

Preheat oven to 450° F.  Toss the cauliflower and sweet potato with a couple glugs of olive oil and season with some salt, pepper, and half of the rosemary.  Lay out on a sheet tray and roast for ~15 minutes.  Remove from oven and give it a good stir.  Lay the radicchio wedges on the tray, or a separate one if no room, cut side up.  Drizzle with some olive oil and season with salt, pepper, and remaining rosemary.  Put back in oven for ~10-15 minutes, or until all the veggies are just soft and have golden edges.
While the veggies are roasting, heat a grill pan over medium-high heat on the stove.  Rub a light coating of olive oil on each chop and then season with salt, pepper, and rosemary.  Lay the lamb chops into the HOT grill pan and grill for ~4 minutes per side, or until medium-rare.
For the reduction, Heat the olive oil in a small pan and add red onion.  Sweat for ~2 minutes.  Add the garlic, cook another minute.  Pour in Balsamic and let it begin to bubble.  Drop  in the sprigs of rosemary and add the chicken stock.  Bring to a simmer and reduce by half.  This won't take very long.  It should look thick and syrupy.  Remove from heat and stir in butter.  This will give it an irresistible glossy, shine.  Season to taste with salt and pepper.  Remove rosemary sprigs before using.
Divide the veggies among warm plates (slice the radicchio first, if you wish.  It's pretty bitter in big bites...but it's toned down by the sweetness of the cauliflower and sweet potato).  Add one lamb chop and drizzle everything with the Balsamic-Rosemary Reduction.
 This is my entry into Ott,A's Iron Chef Challenge for February: Lamb Chops which is sponsored by the American Lamb Board.

*Balsamic Reduction was adapted from this recipe by Emeril.

lambchallenge

Would you like to comment?

  1. OMG that looks incredible! I had a Clos Du Val Cabernet the other night that would have been amazing with this. I think I see this recipe in my immmediate future - thanks for sharing:)

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  2. Your so funny- Lamb Chop, well me too!

    This looks great, so rich, I want garlicky mashed potatoes though LOL

    I am just hungry, grrrrr, could eat any animal I took down today!

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  3. well...the only weird part about that song getting stuck in your head is that you still proceed to eat the meat!

    I think that sauce sounds fantastic! Although I'm sorry the meal didn't work out exactly the way you expected!

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  4. Lamb loin chops, cooked over charcoal, are one of my favourite, favourite meals! The vegetables you've put with them sound so perfect.

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  5. Isn't balsamic vinegar the best? omg.
    Beautiful photos!.

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  6. My favorite way to eat a lamb chop - love the balsamic reduction and it enhances the lamb. I think I avoided lamb for decades because of my childhood love for Lambchop,The roasted vegetables also entices.

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  7. That reduction looks awesome. :) I'm getting hungry just looking at that lamb. :)

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  8. delicious. I have not sunk my teeth in any meat for the last 1 month and right now I am willing to chew the monitor.

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  9. haha! i used to watch the lamb chop sing along all the time! this looks so good, and i just love the veggies nestled along side of it!

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  10. When am I coming to dinner? That looks outstanding!

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  11. Firstly, these are great pictures. Secondly I love all the side dishes to fixed to pair with your entree' and thirdly, Thanks for linking up to the Iron Chef challenge!!!

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  12. That reduction sauce sounds fabulous. Another bookmarked.

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  13. Mmm, what a fabulous meal! I am all about that reduction, please slather it all over me.. ;-)

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  14. Oh my GOD heather! I am so coming over to your house for dinner! Oh I so adore lamb chops. You have inspired me to look for some and try my hand at cooking them. We ate lamb so much when I was a child because of my Greek Dad, but I havent yet cooked it myself! I know...weird! hugs! Alex

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  15. Your lamb looks amazing. I was toying with doing a balsamic reduction with my lamb too.

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  16. I am crazy about lamb chops--I usually buy the ribs for a quick and easy "splurge" meal. That sauce sounds amazing. ;-)

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  17. This balsamic-rosemary reduction is outstanding Heather! I love reduction sauces, but this recipe has to be one of the best! Thanks for sharing! I'd also like to thank you for sharing your Moqueca on Fresh, Clean and Pure Friday this week! Your culinary talent always inspires!

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  18. looks great!

    http://kimchicsisters.blogspot.com/2011/02/amazing-milk-chocolate-lollipops-with.html

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  19. Holy cow girli! This is a stunning meal and that thick reduction makes me want to sing. I love those little lamb chops and yeah, they do look like mini tbones:)

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