Photo: c. foodblogchef 2021
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LAMB CHOPS WITH JEREZ VINEGAR SAUCE
Serves 2
Ingredients:
4 loin lamb chops 1 ½ – 2 inches thick
2 teaspoons whole fresh rosemary leaves (½- ¾ teaspoon dried cracked)
1/3 cup + a tablespoon of Jeréz sherry wine vinegar
1 medium shallot, minced
1 Bay leaf
1 cup low-sodium chicken broth
1 - 1 ½ tablespoons drained capers (to taste)
2 tablespoons olive oil
4 roasted pimentos or roasted Piquillo peppers from a jar, seeded and sliced into ¼ inch strips.
1 tablespoon butter
Optional: marinate the chops for 3-4 hours up to overnight.
Marinade:
½ cup olive oil
2 tablespoons lemon juice
1 teaspoon each of dried Rosemary, Thyme, and Fennel ground in a mortar and pestle or spice grinder. (Or, substitute Montreal Steak Spice mix and omit the red pepper flakes, salt, and pepper in the marinade.)
¼ teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation:
Preheat a cast iron skillet or other heavy bottom skillet.
1. Remove the chops from the marinade; wipe off any excess marinade and pat dry.
2. Season the lamb chops with salt and pepper.
3. Add 2 tablespoons of olive oil to the skillet until shimmering. Add the lamb chops and cook over moderately high heat, turning once, until browned on the outside and medium-rare within, about 4-5 minutes per side depending on thickness (120 F for rare; 125 F for medium-rare; an insta-read thermometer is helpful). Transfer the lamb chops to a platter and keep warm.
4. Reduce the heat to moderate. Add the shallot to the skillet and cook until fragrant, about 30 seconds.
Add the sherry vinegar and Bay leaf and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Add the chicken broth and rosemary and simmer until the sauce coats the back of a spoon, about 2 minutes.
Remove the skillet from the heat and strain the sauce (optional). Return the sauce to the skillet over medium heat and add the pimentos and capers stirring until heated through (2 minutes). Shut off the burner and swirl in a tablespoon of butter and pour over the lamb chops before serving.