Tonight was broiled lamb chops with a Madeira reduction, served with an AOC Rhone.
Posts Tagged ‘lamb’
Broiled lamb chops
Posted in Uncategorized, tagged chop, cooking, food, foodie, lamb, Madeira on November 17, 2010| Leave a Comment »
Lamb Chops & Bacon Mac’n’Cheese
Posted in Uncategorized, tagged cheddar, cheese, cooking, food, foodie, garlic, lamb, macaroni, Parmigiano-Reggiano, pinot noir, rosemary on January 29, 2010| Leave a Comment »
Dinner tonight was broiled garlic-rosemary lamb chops with bacon, sharp cheddar & Parmigiano-Reggiano mac’n’cheese.
Several weeks back I picked up a family pack of lamb chops on sale. Last night I pulled the last set out of the freezer. I wanted to do the garlic-rosemary combination that I did on my first lamb chops. To my chagrin, I was out of fresh garlic. I ground together some dried garlic and rosemary in my mortar and pestle, but needed some liquid, so I added a little bit of fish sauce. I rubbed this combination on the lamb chops and set them aside while I made the mac’n’cheese.
I took the last of a package of bacon (~ 1/4lb), diced it and threw it in my 12″ cast iron skillet. I cooked it till it was nice and brown, then removed the bacon to a plate. I transferred the grease to a small sauce pan and added some flour to make the roux for my mac’n’cheese. The cheese was a blend of sharp cheddar and Parmigiano-Reggiano that I grated earlier this week. I assembled the mac’n’cheese and spread the bacon on top.
I broiled the lamb chops for 3-4 minutes per side and then rested them while I broiled the mac’n’cheese.
The lamb chops were really good. The mac’n’cheese was good but not as good as my normal recipe. I did not care for the cheese combination and there was too much bacon (who knew that was even possible). With dinner, I had a nice Russian River Valley pinot noir.
Broiled Lamb Chops with a Madeira Reduction
Posted in Uncategorized, tagged Brussels sprouts, cooking, cream, food, foodie, lamb, Madeira, pinot noir, reduction on January 22, 2010| Leave a Comment »
I pulled the lamb chops out the fridge so they could warm up before I started cooking. For the Madeira reduction, I put 1/2 cup beef broth and 1/4 cup Madeira, as well as some black pepper and fish sauce, into a saucepan and brought to a boil. While the sauce was reducing, I broiled the lamb chops for 4 minutes per side. I then rested the chops and poured the pan drippings into the Madeira reduction. I finished the sauce with some cream and ended up with about a tablespoon.
With the lamb, I had roasted Brussels sprouts and a pinot noir. I roasted the Brussels sprouts at 400deg F for about 12 minutes prior to broiling the lamb, and I kept them in my oven’s warming drawer.
Broiled Lamb Chops
Posted in Uncategorized, tagged cheese, cooking, food, foodie, garlic, lamb, mashed potatoes, pinot noir, Romano on January 16, 2010| Leave a Comment »
I decided to broil some more of the lamb chops that I bought last week. My original idea was to do the lamb chops with garlic and mint, and serve them with sautéed kale. I went to the store and couldn’t get kale, so I had to settle for mixed greens. I smelled the mint but could not detect anything. I naively assumed that the packaging was just that good (it wasn’t). So no mint and no kale.
I did the lamb chops with fennel seed, garlic and rosemary. The fennel detracted from the lamb and I won’t do it again. I broiled the chops for 4 minutes per side (just like last time) but unfortunately they did not cook as evenly as the last set.
Here it is, with the sautéed greens, garlic-Romano mashed potatoes and a French Pinot Noir.
Garlic & Rosemary Lamb Chops
Posted in Uncategorized, tagged cooking, food, foodie, garlic, lamb, rosemary on January 11, 2010| 1 Comment »
I’d never made lamb chops before, but they were on sale last weekend, so I picked up a package. The first serving I decided to do like this Lamb Chop Ideas.
I mixed dried rosemary (my rosemary bush is currently buried in snow) and garlic in my mortar and pestle, then rubbed it into the chops. I put the oven rack in the top position and preheated the broiler on high. I salted the chops right before putting them under the broiler, for 4 minutes per side. I was a little disappointed with the sear I got, but was absolutely shocked on the even medium doneness of the chops. I don’t think I’ve ever seen a piece of meat cooked more evenly. I have two more servings, and I’m tempted to cook them just like these.
Vegas dining
Posted in Uncategorized, tagged Bellagio, Cafe Bellagio, Coffee Shop, Colorado Grilled Lamb, cooking, cornbread, food, foodie, lamb, MGM Grand, polenta, rosemary, Smoked Jalapeno Penne, Southwest Lasagne, Studio Cafe, Treasure Island, vegas on May 10, 2009| Leave a Comment »
As mentioned previously, I recently went to Vegas. I did not get to choose where I ate, but the food was good.
Cafe Bellagio-Colorado Grilled Lamb
I have never been a huge fan of lamb. I’ve always looked at it as simply over-priced pork. I chose this dish because it came with rosemary-polenta. The polenta was this lovely little cake with pieces of rosemary visible. The texture was fabulous and the taste was good too. My medium-rare lamb chops varied from medium-rare to medium. The bed of green beans and carrots that the lamb chops rested on were both overdone.
Studio Cafe (MGM Grand)-Southwest Lasagne
This dish more resembled a soup than any lasagne I’ve ever seen. There was a column of tortillas in the center of the bowl surronded by concentric rings of guacamole and tomato. The taste was subtle, I can’t remember last time I tried a Mexican-type dish were you could actually taste the tomatoes. They served it with sweet cornbread. The cornbread was good, but it was a little too sweet for me and they did not let it cool long enough, so it got a little soggy where they stacked it in the basket.
Coffee Shop (Treasure Island)-Smoked Jalapeno Penne
This was a chicken pasta dish served with a spicy cream sauce. It was good but not entirely memorable.