Recipe courtesy of Emeril Lagasse
Episode: Dinner for Two
Total:
1 hr 5 min
Prep:
20 min
Inactive:
25 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 (2-inch thick) lamb T-bone chops (about 2 pounds)
  • Emeril's Essence Creole Seasoning, recipe follows, to taste
  • 2 teaspoons olive oil
  • 1/2 cup thinly sliced onion
  • 10 cloves garlic, whole
  • 2 sprigs fresh rosemary
  • 1/2 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons (3/4 stick) butter, cut into medium dice, optional
  • Rustic Smashed Spinach Potatoes, recipe follows
Emeril's ESSENCE Creole Seasoning
  • 1 tablespoon cayenne pepper
  • 2 1/2 tablespoons paprika
  • 1 tablespoon dried oregano
  • 2 tablespoons salt
  • 1 tablespoon dried thyme
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
Rustic Smashed Spinach Potatoes
  • 3 cups pre-washed fresh baby spinach
  • 1 pound small Yukon gold potatoes
  • Kosher salt
  • 1/2 cup sour cream
  • 3 tablespoons butter
  • Freshly ground black pepper

Directions

Bring chops to room temperature and season with the Creole seasoning.

Heat the olive oil in a 10-inch saute pan over medium-high heat. Add the chops and brown on one side for 4 to 5 minutes.

Flip the chops and nestle the onion, whole cloves of garlic, and rosemary sprigs between. Cook for 3 minutes longer.

Deglaze the pan with the red wine and balsamic vinegar, scraping up all the brown bits. Add the salt, and pepper, and cook for 2 to 3 minutes longer, for medium-rare.

Remove the chops to a warm serving platter and serve the chops drizzled with the rosemary-balsamic sauce.

Serve the chops with the Rustic Smashed Spinach Potatoes.

Emeril's ESSENCE Creole Seasoning

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Rustic Smashed Spinach Potatoes

Using a small pot, add the potatoes, salt, and enough water to cover. Top with a lid and bring to a boil and cook until fork tender, about 20 minutes. Drain the water, leaving the cooked potatoes in the pot, and return the pot to the burner over low heat.

Add the spinach, sour cream, and butter, to the pot. Cover the pot, and cook until the spinach wilts. Remove the pot from the heat and using a potato masher, smash the mixture together until just combined, it should still be a little chunky.

Season the potatoes with salt, and pepper, and serve hot.

Cook's Note

If you would like an enriched sauce, after removing the chops, reduce the heat to low and whisk the butter in the pan in 3 separate additions, fully incorporating each addition before adding more; do not allow the sauce to boil.

Categories:

IDEAS YOU'LL LOVE

Grilled T-bone Lamb Chops with Fava Bean and Feta Salad

Recipe courtesy of Michael Symon

The Charlie T-Bone

T-Bone with Bearnaise

Wood Grilled Boneless Pork "T" Bone

Recipe courtesy of Abacrombie Inn

Charred Porterhouse 'T' Bone Steak - Tuscan Style

Recipe courtesy of Michael Lomonaco

T-Bone Fiorentina with Sauteed Spinach and da Vero Oil

Recipe courtesy of Mario Batali

Grilled Marinated Eel River T-Bone Steaks with Truffle Tremor Butter

Recipe courtesy of Ron Garrido

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here