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.
For our special Sunday dinner this week, 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 dining spots. The recipe is showcased in the new cookbook, Tasting Colorado.
I’ll cut right to the chase, this recipe is an 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.
It’s always the season for lamb. Looking for more ideas? How about this One-Hour Roasted Leg of Lamb. The flavors in this recipe will have your family following their noses to the dinner table.
Let’s make this Lamb Chop and White Bean masterpiece:
FOR THE WINE SAUCE
Roasted Colorado Lamb Chops with White Beans and Wine Sauce
Ingredients
- 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
Instructions
- 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.
Nutrition
FOR THE BEANS:
Roasted Colorado Lamb Chops with White Beans and Wine Sauce
Ingredients
- ½ cup heavy cream
- 28 ounces white beans 2 cans, cannellini, drained
- 12 ounces roasted red peppers jarred, drained and chopped
- 14 ounces artichoke hearts canned, drained, quartered
- 1 Tablespoon tarragon chopped, or 1 teaspoon dried
Instructions
- 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.
Nutrition
FOR THE LAMB CHOPS
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.
Roasted Colorado Lamb Chops with White Beans and Wine Sauce
Ingredients
- 6 bone in lamb chops 6-ounce
- Salt and Pepper
Instructions
- 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.
Nutrition
Roasted Colorado Lamb Chops with White Beans and Wine Sauce…It’s What’s for Dinner
