Monday, 11 April 2016

herbed roasted lamb chops w/ white bean & rosemary ragout



sunday family dinners are a wonderful thing.
perhaps my favourite thing in all honesty.
it's true.


and, even more so, when it follows a wonderful, friend-filled brunch.
#sundayfunday  
yesterday, my dad invited me over for an incredible meal.
herb roasted lamb w/ a white bean & rosemary ragout and roasted squash.  fancy right?  i know.

i managed to convince him to let me plate it, take a ridiculous amount of photos and feature the delicious dish right here.  i mean its not everyday you can use the words lamb, ragout, and dinner in the same sentence.  right?
in fact, i can honestly say i've never cooked lamb before.  but now, well, all doors are open and i'm about to give it all of got.


okay, back to the dish, my dad has made this dinner multiple times, but never once for me if you can believe it.  the girl that loves food way too much.  the girl that thinks about dinner while she's eating lunch.  yah, that girl.
this recipe was passed down to him by his good golfing buddy, after he made it for him, and now it graces this very page of my little humble blog.


thanks dad for a wonderful dinner, great conversation and letting me show off your handy kitchen skills.  xo.


Herb Roasted Lamb Chops w/ White Bean & Rosemary Ragout


ingredients:
6 tablespoons reduced-sodium soy sauce
2 tablespoons dijon mustard
2 tablespoons worcestershire sauce
2 tablespoons vegetable oil
1 teaspoon freshly gourd black pepper, or to taste
2 tablespoons rosemary, chopped
4 teaspoons thyme, chopped
4 teaspoons sage, chopped 16 double lamb chops (rib or loin) frenched
1 3/4 cup cannellini beans, drained, juices reserved
1 tablespoon demi-glace concentrate
1 teaspoon lemon zest
salt & freshly ground pepper to taste


method:
combine the soy sauce, mustard, worcestershire sauce, vegetable oil, 1 teaspoon pepper, 1 tablespoon rosemary, and the thyme and sage in a zipper-lock bag; add the lamb.  squeeze out the air and seal the bag; turn to coat the lamb with the marinade ingredients.  refrigerate for 30 minutes.
while the lamb is maintain, prepare the white bean ragout.  combine the cannelloni beans, 1/2 cup of their reserved juices, 1 tablespoon rosemary, the demi-glace concentrate, and the lemon zest in a saucepan.
bring the mixture to a simmer, stirring constantly.  reduce the heat to medium low and continue to simmer the ragout for 10 minutes, stirring occasionally.  if the ragout becomes too thick, add 2 to 3 tablespoons of the reserved juices from the beans to restore consistency.  keep warm.
spray the broiler rack with non-stick cooking spray; preheat the broiler.
remove the lamb chops from the marinade.  discard the marinade and brush off any excess herbs that may have stuck to the lamb.  be sure to wipe any excess marinade off the bones or else they will burn under the broiler.  season the chops with salt and pepper.
broil the lamb chops 5 inches from the heat until done to taste, 2-3 minutes on each side for medium.
spoon about 1/4 cup of the white bean ragout onto a warm plate and nestle 2 of the lamb chops in the sauce.

serves 8

courtesy:  gourmet meals in minutes

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