Читать книгу A Taste of Coral Gables - Paola Mendez - Страница 27
ОглавлениеLamb Chops with Dried Cherries and Berries
11 tablespoons extra-virgin olive oil, divided
13/4 cups Cabernet, divided
1 tablespoon minced fresh thyme, plus 1 teaspoon
16 2-ounce lamb chops, pounded slightly
1/2 cup mixed dry cherries and berries, plus 2 tablespoons for garnish
4 medium shallots, thinly sliced
11/2 cups shiitake mushrooms, stems discarded, caps thinly sliced
11/2 cups beef stock
1/2 tablespoon honey
2 tablespoons minced fresh Italian parsley
Arugula, for garnish
Salt and pepper
1.In a glass or ceramic bowl, whisk 4 tablespoons olive oil with 1 tablespoon Cabernet and 1 tablespoon thyme and season with salt and pepper to taste. Pour the marinade over the lamb chops and refrigerate for 5 hours, turning occasionally. Soak the cherries and berries in 1 cup Cabernet for 1 hour; drain.
2.In a saucepan, heat 2 tablespoons olive oil until hot but not smoking. Add the shallots and mushrooms and cook over moderately high heat about 2 minutes. Add the stock, 1 teaspoon thyme, and the remaining wine to the saucepan and bring to a boil over high heat. Boil until partially reduced, about 4 minutes. Add the honey, parsley, and drained fruit. Lower the heat and cook for 3 minutes. Strain the sauce through a fine-mesh sieve, pressing on the solids with a wooden spoon.
3.Remove the chops from the marinade and pat them dry with paper towels. Season with salt to taste. In a large skillet, heat the remaining oil over high heat until hot but not smoking. Add the chops and cook for about 4 minutes a side for rare. Remove the chops from the skillet and drain the oil from the skillet. Pour the sauce into the skillet and cook over high heat, scraping the bottom of the pan until reduced slightly, about 2 minutes. Season with salt and pepper to taste.
4.To serve, divide the sauce evenly among four warmed plates, reserving some for garnish. Place four chops on each plate. Dot each chop with sauce and garnish with a berry and arugula.
Serves 4.
