"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, February 7, 2010

American Lamb Loin Chops with Red Chile Grits

# Servings: 2

Lamb Loin Chops
2 American lamb loin chops, 5 ounces each
2 ounces olive oil
1 clove of garlic, minced
Kosher salt, to taste
Cracked black pepper, to taste

Red Chile Grits
2 to 3 slices bacon, diced
2 tablespoons olive oil
3 fire-roasted red bell peppers, skins peeled and seeded, medium diced
4 cloves roasted garlic
1 small red onion, medium diced
1 tablespoon butter
4 cups chicken stock
1/4 cup heavy cream
1 cup grits
2 cups shredded manchego cheese
1/4 cup chopped chives
Salt and pepper to taste

Lamb Loin Chops
Heat cast iron or heavy-bottomed sauce pan over medium-high heat until hot and barely smoking. Brush lamb chops with olive oil and minced garlic; season liberally with salt and pepper. Place in pan for 3 minutes per side or until medium-rare (145ºF). Remove lamb chops from pan and let sit uncovered for 5 minutes. Serve with acorn squash and Red Chile Grits.

Red Chile Grits
Cook diced bacon in a pan until crispy and drain on paper towels. In a hot sauce pan, add olive oil, roasted peppers, garlic, onion, and cooked bacon; stir until well incorporated, then add butter. Melt the butter down, then add chicken stock and cream; bring to a boil. After liquid comes to a boil, turn down the heat to medium-low and stir in grits and cheese. Keep stirring thoroughly until the grits are cooked through. Stir in chives and salt and pepper.

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