AllenOK
Executive Chef
This is a dish we make at work. It's great.
Grilled Lamb Chops with Caramelized Garlic Sauce
Yields: 5 portions
10 double rib lamb chops
Salt and pepper, as needed
Olive oil, as needed
Caramelized Garlic Sauce (recipe follows)
Season the lamb chops salt and pepper. Brush the chops with olive oil to coat. Grill to desired doneness, checking with a meat thermometer (135°F for Rare, 145°F for Medium Rare, 160°F for Medium, and 170°F for Well. Remember to pull them off the grill a little under temp, as carry-over cooking will complete the cooking). Serve at once with some sauce drizzled over the chops.
Caramelized Garlic Sauce
Yields: 5 portions
2 oz whole peeled garlic cloves
1 oz clarified butter or oil
½ c white wine
1 c Jus D’Agneau Lié or Demiglace
½ oz fresh Basil, cut chiffonade (rolled into cigar-shapes and thinly sliced)
4 oz tomates, peeled and chopped
Salt and pepper, to taste
2 T whole butter
Blanch garlic whole. When tender, saute the whole cloves in butter until lightly caramelized. Deglaze the pan with the white wine and reduce au sec (almost dry). Add the Jus Lié or Demiglace and reduce slightly. Add the basil and tomatoes. Check the seasoning, add salt and pepper as needed. Swirl in the butter, off the heat, to finish the sauce.
NOTE: The sauce may be made a day or two ahead. To plate, just reheat the sauce, and finish with the butter before service.
Grilled Lamb Chops with Caramelized Garlic Sauce
Yields: 5 portions
10 double rib lamb chops
Salt and pepper, as needed
Olive oil, as needed
Caramelized Garlic Sauce (recipe follows)
Season the lamb chops salt and pepper. Brush the chops with olive oil to coat. Grill to desired doneness, checking with a meat thermometer (135°F for Rare, 145°F for Medium Rare, 160°F for Medium, and 170°F for Well. Remember to pull them off the grill a little under temp, as carry-over cooking will complete the cooking). Serve at once with some sauce drizzled over the chops.
Caramelized Garlic Sauce
Yields: 5 portions
2 oz whole peeled garlic cloves
1 oz clarified butter or oil
½ c white wine
1 c Jus D’Agneau Lié or Demiglace
½ oz fresh Basil, cut chiffonade (rolled into cigar-shapes and thinly sliced)
4 oz tomates, peeled and chopped
Salt and pepper, to taste
2 T whole butter
Blanch garlic whole. When tender, saute the whole cloves in butter until lightly caramelized. Deglaze the pan with the white wine and reduce au sec (almost dry). Add the Jus Lié or Demiglace and reduce slightly. Add the basil and tomatoes. Check the seasoning, add salt and pepper as needed. Swirl in the butter, off the heat, to finish the sauce.
NOTE: The sauce may be made a day or two ahead. To plate, just reheat the sauce, and finish with the butter before service.
