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Succulent spicy lamb chops marinated in a rich yoghurt garlic-y & herb mixture cooked to perfection on a bed of creamy mashed potatoes topped with basil goat cheese sauce & served with a delicious red wine jus & roasted vegetables on the side is a celebratory dish!
This dish has 5 broad components:-
Meat Marinade for Lamb Chops
Basil Goat Cheese Sauce
Mashed Potatoes
Searing Lambs
Red Wine Jus
INGREDIENTS FOR LAMB CHOPS & ROASTED VEGGIES :-
Yellow/any Onion- 2.5oz/70gms
Ginger- 3tbsp/15gms (divided)
Garlic- 3 tbsp /15gms (divided)
Lemon Juice- 1.5 tsp
Green Chilli- 1
Pearl Onion/Shallot- 3
Cilantro/Coriander -1/2cup /12gms
Carrot- 4
Potatoes- .44lb/200 gms
Frenched Lamb Rib Chops-1pound/453 gms
Full-Fat Yogurt-3 tbsp (divided)
Coarse Ground Mustard-1 tbsp
Olive Oil-3 tbsp + 2 tbsp
Spice Mix:-
Green Cardamom-2
Kosher Salt-1.5 tsp
Cloves- 2-3
Star Anise- 2
Bay Leaf-2
Cumin Seed-1.2 tsp
Red Chilli Flakes-1/2 tsp
Black Pepper Powder- 1 tsp
Butter-1.5 tbsp
Fresh Oregano-1.5tbsp/3.5gms
INGREDIENTS FOR GOAT CHEESE & RED WINE JUS:-
Red Wine-1/2 cup/118ml
Goat Cheese-2.6oz /50gms
Sea/Table Salt-1/2 tsp
Black Pepper Powder-1/2 tsp
Dried/Fresh Mint-1/2 tsp
Lemon Juice-1/2 tsp (optional)
Honey -1/2 tsp
Use heavy-bottomed pans preferably, an iron skillet that conducts heat evenly & helps to create a deep brown color & crust on the surface of the meat & also enhances its flavor.
Combine butter and olive oil for searing as it provides a nice, golden-brown crust and the meat becomes flavorful as a result of basting!
Basting is a cooking technique to moisten the food especially meat, with pan drippings, butter, or sauces, while the food is cooking. This can be done by spooning the liquid over the food periodically during the cooking process.
Season with salt & pepper generously! Taste & adjust the seasonings.
Set a timer as time is crucial to keep track of how long you sear the chops on each side.
Rub all sides of lamb chops (focusing on the meaty portions) with marinade in an even layer.
Let the meat come to room temperature for at least 30 minutes before you plan to cook them to guarantee best flavor & even cooking.
In French cuisine, jus/meat sauce is a natural way to intensify the flavor of dishes of mainly chicken, veal and lamb is basically made with meat juices and thickened by reduction (boiling away) that concentrates the flavor and thickens the sauce slightly.
Use a digital meat thermometer for the perfectly-cooked chops when you remove it from heat. As the meat rests, the internal temperature of cooked meat will increase by 5–10 so remove from heat when it is 10 degrees lower than your desired doneness.
Lamb Chop Cooking Temperature Guide:
Remove at 125˚F for Rare to get ideal temp of 130˚F.
Remove at 130˚F for Medium Rare to get ideal temp of 135˚F
Remove at 140˚F for Medium to get ideal temp of 145˚F
Remove at 155˚F for Medium-Well to get ideal temp of 160˚F
Remove at 160˚F for Well Done ideal temp of 165˚F
Don’t over-crowd the pan.
Resting after cooking maximizes the juiciness as it allows the juices to redistribute throughout the muscle fibers of the chop. This ensures the meat stays moist throughout the thickness of the cut.
Caramelized roasted veggies compliment the lamb dish beautifully by adding a crunch & green element for a fuller experience.
The goat basil sauce adds a deeper flavor and a luxurious texture that elevates the dish to the next level. Honey adds nice warmth to the meat.
You will find variations of mashed potatoes in almost every cuisine.
Make this dish for your family & I promise you that they will enjoy every bit of it! And…don’t forget to share your feedback!
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#spicymarinade#meatsauce#jus#grilledveggies