Pan Seared Lamb Chops w/ Port and Cherry Sauce, Mushroom Risotto and Asparagus

This is a more complex dinner recipe than usual, and takes me about 2 solid hours to cook. But the flavours are good, and compliment well.

Ingredients for chops:

8 lamb chops, 3/4ths cup soy sauce, 1/4 cup sherry, 2 T sesame oil, half a stick of butter substitute,  salt and pepper

To cook, marinate the chops in all the liquid but 1 Tablespoon of the sesame oil, for at least 30 minutes. Heat a pan with the butter and leftover oil in it until very hot, about 300 degrees Fahrenheit, or just high. Pepper both sides of the chops, and then place them into the pan and immediately turn down the temperature to medium high. Sear the meat until carmelization is visible from the side, then flip and cook on the other side. About 5 minutes on each side for a 1 inch thick chop.Set on plate to rest until serving. Dump excess fat from pan and reserve.

Ingredients for Sauce:

1 cup port, 1 cup frozen pitted dark sweet cherries, 1/4 cup sugar, 1/4 white onion small diced, T butter

To cook, cook onions in butter until translucent, and then add in the cherries and cook until liquid is reduced by half. Add the port and sugar, and stir. Cook down to half again, thicken with potato or corn starch if wanted.

Ingredients for Risotto:

Cooking method and ingredients are same as this: , with the addition of 1/2 cup small diced crimini and 1/2 cup small diced shiitake mushrooms. The mushrooms should be added after the second cup of liquid.

Ingredients for Asparagus:

A cup of asparagus w/ bottoms trimmed, salt and pepper

Bring a pot of water to a boil, drop the asparagus in and cook for about 3 minutes. Dump out of the water and put into an ice bath, basically a bowl filled with water and ice, and leave until cold. Remove and place into the pan reserved from cooking the lamb chops, with a teaspoon of oil and salt and pepper to taste. Right before serving, bring the heat up in the pan, and the toss the asparagus within the pan until warmed through.

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