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Seared Lamb Chops

Yields2 ServingsPrep Time30 minsCook Time1 hr 20 minsTotal Time1 hr 50 mins

Brooks WIne lamb dish

 1 lb (about 4 chops) lamb chops
 2 tbsp butter
 ¼ cup + 6 tbsp olive oil
 2 tbsp minced garlic
 salt and black pepper to taste
 8 chanterelles (or other mushroom), cut into quarters
 2 baby bok choy, halved
 2 cups butternut squash
 1 lemon, juiced
 ¼ cup chopped mint leaves
 4 tbsp soy sauce
 1 tbsp sugar
 2 tbsp sesame oil
 ½ tsp chili flakes
 2 tbsp rice wine vinegar
 2 tbsp unsalted butter
 2 tbsp white wine
1

Cut the butternut squash in half, remove the seeds and lay flesh-side down on a baking sheet. Roast in oven at 400° for 1 hour.

2

Remove skin and dice butternut squash. Add squash to a food processor along with 1/4 cup olive oil, lemon juice and the butter, puree until smooth.

3

Blanch halved baby bok choy in boiling water for 20 seconds.

4

Season the lamb chops with salt and pepper, heat 1 tbsp of oil in a sauté pan and gently sear the lamb for 1-2 minutes. Turn the lamb over and turn off the heat.

5

add the chanterelles into the pan then place the lamb chops and the bok choy in the oven at 400° for 5 minutes.

6

While the lamb and baby bok-choy are cooking, in a small bowl combine the chili flake, rice vinegar, sesame oil, sugar, soy sauce, mint, 1 tbsp garlic and remaining 4 tbsp of olive oil to make the mint sauce.

7

When the lamb is done remove it from the pan and let it rest. Add the last 1 tbsp of garlic and the white wine to the pan, bring to a boil on the stove top (about 1 minute) then turn off the heat.

8

To assemble first place down the butternut puree, then the roasted baby bok choy, add the lamb and the chanterelle and drizzle with the mint sauce. Enjoy!

Nutrition Facts

Servings 0

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