The star of this dish is the sultry flavored wine sauce that surrounds the creamy white beans. The roasted lamb is nestled on top and the three flavors come together in an astounding way. It’s a surprisingly easy for such an elegant dish.
But first, let’s talk about guest posting.
I couldn’t believe my eyes when I read the email from Roz over at La Bella Vita Cucina, asking if I’d write a guest post for her while she traveled. What an honor. I said yes and immediately started planning what to cook. I knew for sure that I wanted a recipe that would reflect our Western culture.
After scouring my database, I landed on this roasted Colorado Lamb Chops dish from Restaurant Kevin Taylor, one of Colorado’s most prestigious restaurants. The recipe is showcased in the new cookbook, Tasting Colorado.
Roz lives in the beautiful Carolina’s on a peaceful country acreage surrounded by amazing natural beauty. She’s Italian from a long line of passionate cooks and gardeners. She’s a college professor with a hungry husband and family to try new recipes on. Her acreage is complete with ten animals to play with, and veggie and flower gardens to tend. Along with being a culinary enthusiast and gardener, she’s a quilter, equestrian, frequent traveler and lover of life and beauty. Thus the name “La Bella Vita Cucina”.
Amongst the sea of food blogs available for us to read, I’m so glad I found La Bella Vita Cucina. You should take a close look at her site, as Roz will inspire you to welcome more beauty and deliciousness into your life.
Let’s cook that incredible lamb dish. Don’t let this lengthy set of instructions scare you away. The wine sauce takes the longest time, and it can be made in advance. Then prepare the beans using canned beans, pretty darn easy. The lamb chops are seared and then finished in the oven giving you time to take a breath and a sip of wine before you plate the meal.
FOR THE WINE SAUCE
- ¼ cup extra virgin olive oil
- 2 shallots, peeled and thin sliced
- 3 large cloves garlic, peeled and thin sliced
- 2 tomatoes, diced
- 1 Tbsp fresh thyme leaves
- 1 tsp whole black peppercorns
- 1 cup Red Wine
- 2 cups Veal Demi-glace (I buy mine from a speciality market, frozen)
- Salt and Pepper
- Heat a medium saucepan over medium high heat and add the olive oil.
- Add shallots and garlic and cook until golden.
- Stir in the tomatoes, thyme, peppercorns, red wine and demi-glace.
- Bring the mixture to a simmer and cook, covered for 30 minutes.
- Remove the lid and simmer until reduced by half.
- Season with salt and pepper and keep warm until ready to serve.
- Pick out the peppercorns.
FOR THE BEANS:
- ½ cup heavy cream
- 2 (14 ounce) cans white beans, drained (cannellini)
- 1 small jar roasted red peppers, drained and chopped
- 1 (15 ounce) can quartered artichoke hearts
- 1 Tbsp chopped tarragon
- Combine the heavy cream, tarragon and white beans in a small saute pan and heat over medium high heat until the cream begins to simmer.
- Gently stir in the red peppers and artichoke hearts and season with salt and pepper.
FOR THE LAMB CHOPS
- 6 (6-ounce) bone in lamb chops
- Salt and Pepper
- Preheat the oven to 400 degrees.
- Heat oil in a large skillet over medium-high heat.
- Season the lamb chops with salt and pepper and sear on both sides until golden brown.
- Transfer lamb chops to a baking sheet and finish cooking in the oven about 5 minutes for medium rare.
- While the lamb is cooking, heat up the beans.
- For presentation:
- Spoon the white beans in the center of four plates and top each with a lamb chop.
- Spoon the lamb sauce around the beans.
- Garnish with a few cloves of roasted garlic.
- A couple sprigs of fresh thyme will spruce it up even more.
Spoon the white beans in the center of four plates and top each with a lamb chop.
Spoon the lamb sauce around the beans.
Garnish with a few cloves of roasted garlic.
A couple sprigs of fresh thyme will spruce it up even more.
Roasted Colorado Lamb Chops with White Beans and Wine Sauce…It’s What’s for Dinner
On this day..
- Asian Noodles with Ground Pork and Peanut Sauce - 2015
- Strawberry Pie - 2010
- Sanctuary Golf Course - 2009