Lamb Loin Chops with Rosemary Sauce & Cauliflower Puree

Rosemary and lamb seem to go together naturally, whether the herb is sprinkled on chops while grilling, or incorporated in a savory sauce. I know the first thing I think about when doing lamb is rosemary, garlic, and mint.

Carrots, snow peas, and turnips were a nice accompaniment

For this recipe I used;

9 Lamb Loin chops, or more commonly called short loin chops. Australian Lamb Chops–thanks Costco.

For the marinade—4 cloves of garlic chopped, 3 Tbsp extra virgin olive oil, 2 Tbsp chopped fresh rosemary, salt & fresh cracked black pepper.  Made a nice paste with these ingredients and generously rubbed the chops with it, and marinated them over night.

Rosemary Sauce

2 tbsp (1/4 stick) butter

1 large shallot, chopped

1 tbsp chopped fresh rosemary

1 tsp dried savory

¼ tsp dried tarragon (fresh chopped is even better)

½ cup dry white wine

½ cup Beef broth (or brown stock)

½ cup heavy cream

Salt and freshly ground black pepper to taste

Heat the butter in a medium-size, heavy skillet over medium heat. Add the shallot and sauté until transparent, about 3 to 4 minutes. Add the rosemary and wine and cook over high heat until most of the liquid has evaporated, about 3 to 4 minutes. Stir in the stock and continue to cook over high heat until the liquid is reduced by half. Add the heavy cream, and season, then boil over medium heat for 3 minutes. Strain through a chinois (sieve or funnel shaped strainer)  if you prefer a smooth sauce; do not if you like a more textured sauce. I didn’t strain it…preferred the texture. The sauce should be very hot. Serve immediately over your lamb chops.

Rosemary Sauce–This sauce is also delicious with cold roast lamb as well.

Making the marinade

Adding some coarse salt to the chopped garlic to assist in making a garlic paste

Getting there

Added the galic, olive oil, and chopped rosemary all together and mixed well

Slathered it all over those chops…let it marinate! I broiled the Lamb Chops on high for about 6 t0 8 minutes per side

 For the Cauliflower puree I steamed 1/2 head of cauliflower until just about fork tender, threw it into a blender with 1 clove of roasted, smashed garlic, 1 Tbsp unsalted butter, 1/4 cup chicken broth, and added heavy whipping cream until it reached the texture I desired.

Very easy to do..it’s so easy even a cavem…oh, that’s something else   🙂 #sillysenseofhumor

Cauliflower is nicely steamed

Into the blender with the cream, butter, and broth

Looks good…a little salt and pepper to taste

Usually I cook Lamb Chops to a nice medium rare, however, the request tonight was for more on the well done side. I aim to please

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