DB’S LAMB CHOPS

WITH SAUTÉED PEARL ONIONS & VEGGIES

Main Course

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Serves: 4 - 6

Ingredients

  • 1 - 2 lamb racks, frenched
  • 1 tablespoon fine herbs
  • 1/4 cup unsalted butter, softened
  • 1/4 cup shallots, minced
  • 12 pearl onions, peeled & blanched
  • 3 carrots, cut into small sticks & blanched
  • 3 eggplants, cut into small sticks & blanched
  • 2 yellow squash, seeds removed & cut into small sticks
  • 2 zucchini, de-seeded & cut into small sticks
  • 2 red bell peppers, de-seeded & cut into small sticks
  • 1 teaspoon shallots (diced)
  • 1/4 cup chicken stock
  • Salt and pepper

Directions

  • Score the lamb rack fat, season with salt & pepper and put them, fat side down, onto hot grill.
  • Lower the heat to medium and cook the meat for about 3 minutes, or until golden brown.
  • Transfer to lower heat side & roast for 8 mins. Turn the lamb & continue to roast for an additional 6 mins, or until an instant-read thermometer inserted into the center of the meat reads 140º.
  • Melt butter in a large sauté pan over medium heat. Add shallots & sauté them for about 3 minutes, or until they have sweat in their liquid but have not taken on any color.
  • Add pearl onions, carrots, eggplant, zucchini, yellow squash & bell pepper. Add stock, bring to boil. Lower heat & cook for about 4 mins, or until the vegetables are just cooked. Remove from heat. Season with salt & pepper.
  • Carve lamb into chops & place on a serving platter. Place the vegetables in a separate bowl & serve, family style.
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