Recipe courtesy of Palace Grill
Episode: Santa Barbara
Total:
55 min
Active:
25 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • 3 tablespoons fresh minced garlic
  • 8 tablespoons butter
  • 4 cups ruby port
  • 6 cups veal stock
  • 1 tablespoon 3-pepper blend (equal parts cayenne, black pepper, and white pepper)
  • 1 rack Australian lamb, fat cap on
  • Salt and freshly ground black pepper
  • 1/4 cup jerk seasoning
  • 2 cups balsamic vinegar
  • Potato puree, for serving, if desired
  • Seasonal vegetables, for serving, if desired

Directions

Preparation for Creole Lamb Chops with port Wine Demi:

In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.

In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.

Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.

With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.

Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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