Growing up in Texas my paternal great grandmother Mimi (Minnie) raised sheep in Hamilton, Texas. I never knew my great grandfather as he died on my birthday several years before I was born.
Mimi raised the sheep and lambs for their wonderfully soft wool coats and their milk to sell to market...NEVER, EVER for their meat. She truly loved each and every one of those sheep. As a kid I could never remember their names. Guess that’s why I’ve had such a difficult time eating lamb at any restaurant or cooking school event.
I also have very fond memories of Lamb Chop, the sock puppet, created by entertainer Shari Lewis who first appeared on television in 1957.
One of my goals this year, as every year, is to branch out my knowledge of the world’s kitchens and experience them. I tried this recipe and was surprised how good it was. And afterward felt guilty for it. I know Mimi was shaking her head at me and not in the positive way.
Spice Glazed Lamb Chops with Red Wine Sauce
Adapted from Food and Wine, April 2012
Ingredients
2 tspanchochile powder
1 tsp black pepper
1/8 tsp cinnamon
8 6 to 8 oz each lamb loin chops, cut 1 ¼ inch thick
24 red and white pearl onions
Salt
1 TB vegetable oil
1/3 cup dry red wine
1½ TB tomato paste
1 TB cold unsalted butter
Other Items Needed
Measuring cups and spoons
Cutting board
Chef’s knife
Small bowl
Medium saucepan
Large skillet
Tongs
Baking pan
Cooking spray
Slotted spoon
Warm platter
Wooden spoon
Instructions
In a small bowl combine the chile powder, pepper and cinnamon. Sprinkle the seasoning mix all over the lamb chops. Let them stand at room temperature for 30 minutes.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the pearl onions and cook until barely tender, about 4 minutes. Drain. When the onions are cool enough to handle cut off both ends and carefully peel, keeping the onions intact.
Preheat the oven to 375 degrees.
Season the lamp chops with salt. Heat the oil in a large skillet. Add the lamb chops fat side down (the edge of the chops) and cook over moderate heat until lightly browned, about 2 minutes. Turn the chops to one flat side and cook until lightly browned, about 2 minutes. Turn the chops over and add the onions to the skillet
Transfer the chops and ingredients to a baking pan coated with cooking spray. Place the pan in the upper third of the oven and roast for 8 minutes. Turn the chops and roast for 2 minutes longer until medium rare. With a slotted spoon transfer the chops and the onions to a warm platter.
Tilt the roasting pan and carefully spoon off most of the fat. Pour the lamb juices back into the skillet. Add the red wine and bring to a boil, stirring to scrape up the browned bits, about 1 minute. Stir in the beef broth and tomato paste and boil stirring until reduced to ¾ cup, about 3 minutes. Tilt the platter with the chops and pour any accumulated juices into the skillet. Remove the skillet from the heat and swirl the butter into the sauce. Season with the salt and pour the sauce over the chops. Serve them right away with mashed potatoes and carrots.
Roasted chicken is on the horizon for Kathryn’s Texas Kitchen.
Until next time…
Bon appétit!