Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Â Â *POTATO-CAULIFLOWER PUREE INGREDIENTS***
- 8 ounce Boiled Yukon Gold potatoes
- 8 ounce Boiled cauliflower
- 4 ounce Extra virgin extra virgin olive oil
- Â Â Salt freshly grnd black pepper
- 4 ounce Extra virgin extra virgin olive oil
- 12 x Lamb chops, (reserve scraps)
- 8 x Cloves garlic, (sliced)
- 8 sprg rosemary, plus 4 for garnish
- 2 ounce Unsalted butter
- 8 ounce Red wine vinegar
- 16 ounce Balsamic vinegar
- 4 ounce Tomato paste
- 8 ounce Crushed tomatoes
- 16 ounce Chicken stock, (preferably lamb broth)
- 2 ounce Unsalted butter
- Â Â Salt and freshly grnd black pepper
Direcciones
- Boil yellow potatoes in lightly salted water. When cooked, remove from water, peel and coarsely chop. Then boil cauliflower till cooked. Place both in a sauce pot with extra virgin extra virgin olive oil and season with salt and black pepper. Whip with a wooden spoon to create a rustic chunky puree. Set aside and keep hot.
- Heat a large saute/fry pan. Season lamb chops with salt and black pepper. Saute/fry chops at high temperature on both sides till brown, yet still very rare.
- Throw away oil and lower temperature to medium. Add in fresh extra virgin extra virgin olive oil to pan, sliced garlic, rosemary sprigs and unsalted butter. Cook till butter and garlic are golden and lamb is medium rare. Deglaze with red wine vinegar, balsamic vinegar, tomato paste and crushed tomatoes.
- Remove lamb chops, set aside and keep hot. Raise heat to high and add in chicken broth or possibly lamb broth, reduce and strain. In pot bring reduced sauce to a boil and add in butter, salt and black pepper to taste. Arrange lamb chops with potato-cauliflower puree, then glaze chops with sauce and garnish with fresh rosemary sprigs.
- Yield: 4 servings
