Colorado Lamb Chops with an Herb Marinade, .... Recipe - Cooking Index
Colorado Lamb Chops with an Herb Marinade, .... Recipe - Cooking Index
The full recipe title as listed is "Colorado Lamb Chops with an Herb Marinade, Soft Polenta with Wild Mushrooms, and a Hibiscus Glaze".
Type: Lamb| 1 | Lamb rack - split, chinned, | |
| And Frenched | ||
| Marinade | ||
| 1/4 cup | Dried lavender | |
| 1/4 cup | Minced fresh rosemary | |
| 1/2 cup | Minced fresh thyme | |
| Zest of one lemon | ||
| 4 | Garlic cloves - finely minced | |
| 1/2 cup | Extra-virgin olive oil | |
| Hibiscus Glaze For Lamb | ||
| 1/2 cup | Dried hibiscus flowers | |
| 4 cups | Water | |
| 1 cup | Sugar | |
| 1 x | Cinnamon | |
| 2 x | Star anise | |
| 4 | Cardamom pods - (to 6) | |
| 1 | Whole black peppercorns | |
| Soft Polenta | ||
| 1 cup | Come Una Volta brand polenta | |
| 3 cups | Water | |
| 1 teaspoon | Salt | |
| 1/2 cup | Mascarpone | |
| 4 tablespoons | Parmesan | |
| 3 tablespoons | Butter | |
| Nutmeg - to taste | ||
| Sauteed Wild Mushrooms For Polenta | ||
| 1/4 lb | Morel mushrooms | |
| 1/2 lb | Hen of the woods mushrooms | |
| 1/4 lb | Chanterelle mushrooms | |
| 4 | Shallots - minced | |
| 1/4 cup | Pure vegetable oil | |
| 4 tablespoons | Unsalted butter | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
For the lamb: In a bowl, combine the ingredients for the marinade. Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person).
Rub chops with the marinade. Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.
Heat a saute pan and pour oil into the pan when it is hot. Saute the lamb chops.
For the Hibiscus Glaze: In a non-reactive saucepan combine all ingredients. Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour. Strain. Return liquid to a simmer and reduce until syrupy consistency.
For the Soft Polenta: Bring water and salt to a boil. Whisk in the polenta. Heat to a very low simmer and cook for 1/2 hour, stirring occasionally. Add the cheeses, butter, and nutmeg and season as needed with salt and pepper. Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place. The polenta will hold its heat for quite a while.
For the Sauteed Wild Mushrooms: Clean the mushrooms as needed. Some can be brushed off, while others may have to be quickly rinsed in water and well drained. Never soak mushrooms, as they will absorb too much water and become soggy when cooked. Cook each variety of mushroom individually because they all cook at different rates.
Heat a saute pan 2 for minutes over a medium flame. When it is hot, add 1/3 of the vegetable oil. Add the mushrooms and saute until they begin to brown. Add 1/3 of the shallots and 1/3 of the butter. Keep the mushrooms moving in the pan until they are just tender. Season lightly with salt and pepper. Repeat process for the other mushroom varieties.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9327) - from the TV FOOD - NETWORK
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