Baby Lamb Chops with Red Wine Sauce and Garlic Mashed Potatoes
Serve your dinner guests Baby Lamb Chops with Red Wine Sauce, Garlic and Chive Mashed Potatoes, along with Greens with White Wine Vinaigrette. This is the perfect meal for Passover or another special dinner party.
Keyword: lamb chops
Author: Jamie Geller
12baby lamb chopsabout 5 pounds
2tspfreshly ground black pepper
4tbspextra virgin olive oildivided
Garlic and Chive Mashed Potatoes
6medium Yukon gold potatoespeeled and quartered
4tbspextra virgin olive oil or vegan butter
Greens with White Wine Vinaigrette
1/3cupwhite wine vinegar
1tbspminced shallot or onion
2/3cupextra virgin olive oil
1/4tspfreshly ground black pepper
15-ounce package mixed baby greens, rinsed and dried
Prepare Lamb Chops
Preheat oven to 200 ℉.
Season chops with salt and pepper.
Over high heat, heat 2 tablespoons extra virgin olive oil in each of two large saute pans. Place chops in one layer in each pan. If all the chops will not fit at one time, brown them in two batches. Cook chops until brown, about 3 minutes on each side. When chops are cooked to your desired doneness, remove from pan and place on a baking sheet. Cover tightly with foil. Place in oven and turn oven off. Chops will stay warm in the retained heat without overcooking.
Reserving 2 tablespoons fat, drain fat from the pans. Return the reserved fat to one saute pan, over medium heat. Add shallots and cook, stirring, for 1 minute. Add red wine and broth and cook until sauce is reduced by half, about 4 minutes.
Serve lamb chops topped with sauce.
Prepare Mashed Potatoes
Place potatoes and garlic in a large saucepan and cover with salted water. Bring to a boil and boil gently for 20 minutes or until the potatoes are tender and break apart with a fork. Drain potatoes and return them to the pan.
Heat broth for 30 seconds in the microwave. With a potato masher or hand mixer, mash potatoes and garlic with broth, evoo, chives, and salt to taste. Mash potatoes to desired consistency.
Place vinegar, honey, and shallots in a blender or food processor.
With the blender or processor running, slowly add evoo. Blend in salt and pepper.
In a large salad bowl, toss the greens with the dressing and serve.