Recipes

Kalamata Vinegar Glazed Lamb Chops

 

Serves 4

1 rack of lamb chops
1 small shallot - minced
2 cloves of garlic – minced
1/2 a cup of Melina's Kalamata Vinegar
2 Tablespoons of butter

lambStart by adding Melina's Green Gold E.V.O.O to a pan set over medium-high heat. Salt and pepper the entire lamb rack, then sear each side for 1 minute. Be sure to sear the ends as well. After 5 minutes set the lamb rack aside and reduce the heat to medium. Toss in the garlic and shallots and sauté for 30 seconds. Add the Kalamata Vinegar and remove the pan from the heat and let it rest while you finish cooking the lamb.

Place the lamb in a 400-degree oven for 10 minutes. Remove the lamb and immediately cover with foil. Let it rest for five minutes. While the lamb rests, return the sauce too medium-high heat and bring it to a boil. When it reaches a boil, toss in the butter and turn off the heat. Swirl the pan around until the butter melts. You will have a beautiful shinny sauce.

Cut each lamb chop and arrange them on a platter. Pour over your sauce; serve with broccolini and thin roasted potatoes.

 

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Recipes by Chef Daniel Norton

Chef Daniel is a dynamic young chef, graduate of Cordon Blue San Francisco. He is the owner of myfoodstyle.com, a culinary blog and is the Corporate Chef with the tech start-up, MemSQL.

Daniel sees food and people in harmony. He seeks to empower each and every one of us by introducing us to the culinary delights that he is so passionate about and thus combining his love for food with his love for people.

To read his full bio, please visit www.myfoodstyle.com.



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