Preparation for Creole Lamb Chops with port Wine Demi:
In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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