Monday, October 1, 2012
Game Day Lamb
While most of our peers were eating nachos or hot dogs in a stadium as they were cheering for the razorbacks, we were eating lamb on fancy china. I'm not apologizing. Our team lost but I did not waste a most pleasurable dinner experience in the bleachers.
Greek Braised Lamb with Tomatoes, Rosemary, and Olives
based from Cook's Illustrated Cook Book
8 lamb chops (3/4" thick)
2 Tbsp olive oil
1 small onion chopped fine
4 garlic cloves minced
1/3 cup dry red wine
1 1/2 cup crushed tomatoes
1 Tbsp minced fresh rosemary
1/3 c pitted and diced kalamata olives
2 Tbsp minced fresh parsley
1. Season chops with S&P. Heat 1 Tbsp olive oil over medium high heat in skillet. Brown chops in batches on both sides 4 min each side. Set aside.
2. Add onion and cook until softened. Add garlic and cook until fragrant. Add wine and simmer until reduced by half, scraping to loosen the bits from the pan. Stir in tomatoes, rosemary, olives and then return the chops to the pan. Reduce heat to low and cover and simmer until cooked through and tender, about 15 minutes.
3. Transfer chops to plates. Stir parsley into sauce and simmer until sauce thickens about 4-5 minutes. Season with more S & P as necessary. Spoon sauce over chops and serve.
It did feel a bit ironic eating this high on the hog while our hogs were slaughtered on the field. Maybe next time we will save this dish for company rather than a game night.