Loin Lamb Chops

Servings: 4

 

 

Ingredients:

 

4 1” thick loin lamb chops, approximately 1 pound

 

3 cups mashed potatoes

 

1 sweet onion, peeled and thinly sliced in rings; separate rings carefully

 

1 teaspoon grapeseed oil

 

1 cup whole milk (approximately)

 

1/8 teaspoon salt

 

 

Lamb Chop Marinade:

 

3 Tablespoons extra virgin olive oil

 

2 teaspoons minced garlic

 

2 teaspoons rosemary leaves, snipped

 

½ teaspoon freshly ground black pepper

 

 

 

Gravy:

 

2 cups chicken stock

 

3 Tablespoons unsalted butter

 

3 Tablespoons flour

 

1 Tablespoon rosemary leaves, snipped

 

¼ teaspoon salt

 

¼ teaspoon freshly ground black pepper

 

 

 

Garnish:

 

4 Rosemary sprigs

 

 

 

 

Process:

 

Place lamb chops in a bowl and add enough whole milk to cover them. Cover with a lid and allow to soak overnight in the icebox.

 

The next day, combine all of the marinade ingredients in a flat glass container with a lid, large enough to hold the lamb chops in a single layer.

 

Stir the marinade together.

 

Rinse off milk and place lamb chops in marinade. Turn them over if the marinade does not cover the top of the chops. Place in the icebox.

 

Turn the chops over in the marinade again after six hours. Return to icebox. Marinate for six more hours.

 

Take the lamb chops out of the icebox after they have marinated for 12 hours. Allow them to rest on the counter for 30 minutes or until they are at room temperature.

 

Heat oven to 325°F. Place mashed potatoes in an ovenproof casserole dish and cover. Place mashed potatoes in oven.

 

Heat stock to a simmer in a small saucepan. Reduce heat to low while frying lamb chops.

 

Heat a large skillet over medium-high heat.

 

Place 1 teaspoon of grapeseed oil in the skillet and rotate to cover the bottom.

 

Add onion rings carefully. Sprinkle with salt.

 

Sauté onions until they are soft. Reserve in an ovenproof dish and place in oven.

 

Remove each chop from the marinade and scrape off any garlic or rosemary clinging to the sides. Place the chops in the hot skillet.

 

Fry lamb chops for 4 minutes on each side the top and bottom to medium rare (145°F), The height of the lamb chops will affect cooking time. Turn with tongs.

 

Fry the sides of each chop by stacking them and turning them, as a group, on one side with the tongs. When that side is browned, turn to fry the other side.

 

Remove lamb chops from the skillet with the tongs and place on an ovenproof platter. Loosely cover with parchment paper and rest for 3 minutes.

 

Turn off oven and place lamb chops in oven.

 

Pour the oil in the skillet into a small bowl. Measure and add unsalted butter to make 3 tablespoons. Return the skillet to the burner over medium heat.

 

Place the oil and butter in the skillet and allow butter to melt.

 

Place flour in a fine mesh sieve and tap flour evenly over the oil and butter.

 

Whisk until flour is golden.

 

Slowly add heated stock, whisking constantly.

 

Add snipped rosemary.

 

Simmer gravy and whisk until the desired consistency is achieved.

 

Pour the gravy through a fine sieve to remove snipped rosemary. Use a spoon to remove any gravy clinging to the bottom of the sieve.

 

Plate lamb chops by placing a layer of onion rings on each serving plate, a layer of mashed potatoes over the onions, and a lamb chop on top. Spoon gravy over the top of each lamb chop and around the onions in an artistic manner. Garnish with a sprig of rosemary, if desired.

 

Serve.