Recipe courtesy of Emeril Lagasse
Episode: Dinner for Two
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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.

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