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Seared lamb chops with seasonal vegetables and roasted garlic-thyme sauce

Costollete d’Agnello “A Scottadito”

Serves 4 people

For the sauce:

  • 2 bulbs garlic
  • 1 T. plus ¾ cup extra-virgin olive oil
  • Sea salt
  • Ground black pepper
  • 2 T. balsamic vinegar
  • 4 T. sherry vinegar
  • 2 T. fresh thyme leaves (hand-picked o the stems)
  • 2 tsp. fresh chopped parsley

For the lamb:

  • 5 T. extra-virgin olive oil
  • 12 single-bone lamb chops
  • Sea salt
  • Ground black pepper
  • 2 garlic cloves, skin on and bruised with flat side of a chef’s knife
  • 4 T. unsalted butter
  • 4 bay leaves
  • 4 small sprigs of fresh thyme
Preparation:

To make the garlic sauce, cut across the tip of the garlic bulbs to expose the garlic, cut an 8-inch square of aluminum foil, place the garlic in it, drizzle with 1 tablespoon of olive oil and season with sea salt and black pepper, as desired. Wrap the foil into a pouch, twist the top to close it and roast in a 350-degree oven for 1 hour.

Squeeze the roasted garlic pulp into a blender, add the olive oil, vinegars and thyme and pulse to achieve a creamy texture. Transfer to a mixing bowl, add chopped parsley, 1/2 tsp. sea salt, ground pepper to taste and set aside.

For the lamb, heat 5 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Season the lamb chops with salt and pepper and carefully add them to the skillet, along with the bruised garlic cloves. Sear one side for about 3-4 minutes or until they take on a deep golden and caramelized color; turn the chops over and continue cooking for an additional 3-4 minutes to achieve the same color and desired doneness. During the last minute of cooking, add the butter, bay leaves and thyme. Use a large spoon to gently baste the chops with the garlic-thyme butter. Transfer the chops to a clean tray, keep warm and allow to rest for 4-5 minutes.

Drizzle the sauce over the chops and roasted vegetables and serve immediately. Serve with roasted vegetables (see below).

Chef Juan Urbieta
Ristorante Bartolotta dal 1993

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Roasted Vegetables

  • 1 bunch asparagus, peeled and cut as desired
  • ½ lb fingerling potatoes (skin on), washed and halved
  • ½ lb patty pan squash, washed and halved
  • 4 T. unsalted butter
  • Sea salt
  • Ground black pepper
Preparation:

Caramelize the vegetables separately in the butter over medium heat until golden and tender. The potatoes and squash will need to be finished in a 450-degree oven until just tender. Season with salt and pepper, as desired.

Serve immediately with the chops. Garnish with the roasted garlic cloves and thyme sprigs from the meat pan.

Chef Juan Urbieta
Ristorante Bartolotta dal 1993

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