New
Zealand Lamb Chops on a bed
of Lentils with Vanilla Madeira Jus
By Executive Chef Jen Koide,
Cinq Restaurant, Corte Madera. CA
Made
with:
Atkins Ranch New Zealand Fresh Lamb
CulinArte Demi Glace
Ingredients:
8 Fresh Lamb Chops (1 inch thick)
2 tbls Canola Oil
1 _ cups Lentils (preferably Puy or Beluga)
3 cups Chicken Stock, Veggie Stock and/or Water
1 Bay Leaf
1 Vanilla Bean
1 bottle Madeira (good quality, not cooking Madeira)
_ lb. Demi Glace (I use one half a block of CulinArte)
Procedure:
1. Preheat
oven to 425 F
2.
Cook lentils in stock/water with bay leaf until tender.
Drain and cover to keep warm
3.
Reduce Madeira to 50% of original volume
over medium-high heat. Note – alcohol may flame
up during reduction process.
4.
Split vanilla bean lengthwise, scrape
seeds from pod. Add seeds and pod to Madeira reduction.
Return to heat and reduce another 50% to thin syrup.
5.
Remove vanilla pod from Madeira syrup,
add demi glace. Season to taste and cover to keep warm.
6.
Season both sides of lamb chops. In a
stainless steel or copper sauté pan (do not use
a non-stick), heat oil over very high heat until smoking.
Sear lamb chops – all sides including fat side until
carmelized and browned.
7.
Transfer to a small sheet and roast chops
in oven. About 10-11 minutes for medium-rare.
To
Serve:
Use large shallow bowls. Can be accompanied by glazed
baby carrots or haricot verts.
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