Lamb Chops with Balsamic Reduction

I’ve started buying Lamb Chops from my local market. I haven’t really had much lamb in my life, but I have to say I’m really starting to like it a lot. I found this recipe on http://allrecipes.com, and I have to say it’s off the hook! It’s a reduction sauce made with balsamic vinegar. If you have never worked with it, Balsamic vinegar is an Italian vinegar, made from balsamic wine, and when reduced turns into a thick sweet syrup that makes a great pan sauce. You could use this with veal or beef as well. Give it a try.

Ingredients

3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter



Directions

In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Steak Diane

Yes I know what you’re going to say, “It’s been a really long time since he has posted on his blog.” Apparently the summer time is not the time for me to maintain a blog. I would rather be pool side than inside cooking, and on the computer, so now that it’s too cold to be outside, it’s time to cook.

I can’t think of a better dish to start off a renewed passion for cooking than with Steak Diane. Named for Diane the goddess of the hunt, the dish used to be made with venison. Now it’s served in very fine restaurants with fillet mignon, and is served at the Delmonico in New Olean’s table side. This is probably my wife’s favorite dish, and I have made it many times. The recipe I use belongs to who else, but Emeril Lagasse. This dish is the ultimate fine dining dish and will make you look Technically Gourmet.

4 (3-ounce) filet mignon medallions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
4 teaspoons minced shallots
1 teaspoon minced garlic
1 cup sliced white mushroom caps
1/4 cup Cognac or brandy
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup reduced veal stock, or beef stock
2 teaspoons Worcestershire sauce
2 drops hot red pepper sauce
1 tablespoon finely chopped green onions
1 teaspoon minced parsley leaves

Season the beef medallions on both sides with the salt and pepper.

Melt the butter in a large skillet over medium-high heat. Add the meat and cook for 45 seconds on the first side. Turn and cook for 30 seconds on the second side. Add the shallots and garlic to the side of the pan and cook, stirring, for 20 seconds. Add the mushrooms and cook, stirring, until soft, 2 minutes. Place the meat on a plate and cover to keep warm.





Tilt the pan towards you and add the brandy. Tip the pan away from yourself and ignite the brandy with a match. (Alternatively, remove the pan from the heat to ignite, and then return to the heat.) When the flame has burned out, add the mustard and cream, mix thoroughly and cook, stirring, for 1 minute. Add the veal stock andsimmer for 1 minute. Add the Worcestershire and hot sauce and stir to combine. Return the meat and any accumulated juices to the pan and turn the meat to coat with the sauce.





Remove from the heat and stir in the green onions and parsley. Divide the medallions and sauce between 2 large plates and serve immediately.