Pan seared lamb chops with delicata purée & cherry cognac demi-glace
Ingredients
Directions
Preheat oven to 450.
In a bowl, combine the lamb with the rosemary, 1 tbsp olive oil, and a pinch of salt and pepper. Marinate up to 24 hours.
In a saucepan heat 2 tbsp oil with the celery, onion, and carrots. Cook until the vegetables are slightly caramelized.
Add the cognac to the pan and let the alcohol burn off, then add the wine and bring to a boil.
Add the beef broth and 1 cup of dried cherries. Bring the sauce to a boil and then turn down the heat to simmer until the mixture is reduced by half.
Strain out the solids and keep the liquid. Add the remaining dried cherries and set aside.
For the delicata puree, boil the delicata squash in water until soft.
Strain and add the delicata squash to a food processor with 2 pinches of salt and 1/4 cup butter. Puree until smooth.
Heat the remaining oil in an oven safe sauté pan. Gently place the lamb in the pan and sear on one side for 1 minute or until golden brown.
Flip the lamb chops and place the pan in the oven for 5 minutes.
Drizzle the bok choy with olive oil and add a pinch of salt—Cook in the oven at the same time as the lamb for 5 minutes.
Remove the lamb from the pan to rest. To the pan, add 1 cup of the cherry sauce with the cherries.
Bring the sauce to a boil on the stovetop and add 2 tbsp butter. Whisk until the sauce thickens.
Fry the sage leaves in a shallow pan of canola oil at 300 degrees for 30 seconds.
To plate, add the puree, the bok choy, and the lamb. Finish the dish with the cherry sauce and fried sage. Enjoy!
Ingredients
Directions
Preheat oven to 450.
In a bowl, combine the lamb with the rosemary, 1 tbsp olive oil, and a pinch of salt and pepper. Marinate up to 24 hours.
In a saucepan heat 2 tbsp oil with the celery, onion, and carrots. Cook until the vegetables are slightly caramelized.
Add the cognac to the pan and let the alcohol burn off, then add the wine and bring to a boil.
Add the beef broth and 1 cup of dried cherries. Bring the sauce to a boil and then turn down the heat to simmer until the mixture is reduced by half.
Strain out the solids and keep the liquid. Add the remaining dried cherries and set aside.
For the delicata puree, boil the delicata squash in water until soft.
Strain and add the delicata squash to a food processor with 2 pinches of salt and 1/4 cup butter. Puree until smooth.
Heat the remaining oil in an oven safe sauté pan. Gently place the lamb in the pan and sear on one side for 1 minute or until golden brown.
Flip the lamb chops and place the pan in the oven for 5 minutes.
Drizzle the bok choy with olive oil and add a pinch of salt—Cook in the oven at the same time as the lamb for 5 minutes.
Remove the lamb from the pan to rest. To the pan, add 1 cup of the cherry sauce with the cherries.
Bring the sauce to a boil on the stovetop and add 2 tbsp butter. Whisk until the sauce thickens.
Fry the sage leaves in a shallow pan of canola oil at 300 degrees for 30 seconds.
To plate, add the puree, the bok choy, and the lamb. Finish the dish with the cherry sauce and fried sage. Enjoy!
Suggested wine pairing: