0 (0)

Category: Mains

Lamb rib chops with pine nuts and orange gremolata

If you've ever gazed up at the pine tree in your yard and wondered if you could harvest some fresh pine nuts from those cones, the answer is yes -- and good luck. Pine nuts, also known by their Italian ... Read more

Total time: 30 minutes | Serves 4
Note: Have the butcher french the bones on the lamb chops.
  • 1/4 cup toasted pine nuts, chopped
  • 1 tablespoon thin strips of orange peel
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, minced, divided
  • 1/4 teaspoon coarse salt plus salt for lamb chops
  • 8 (3- to 4-ounce) lamb rib chops, bones frenched, fat trimmed
  • Freshly ground black pepper
  • 1 tablespoon flour
  • 2 tablespoons cold butter, divided
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1/2 cup dry red wine
  • 1 cup beef stock

Step 1Combine the pine nuts, orange peel, parsley, one clove minced garlic and one-fourth teaspoon salt and set aside.

Step 2Thin each chop by pounding gently with a meat pounder, hitting as close to the bone as possible. Season both sides of the chops with salt and pepper and rub into the surface.

Step 3Lightly coat the chops with the flour, shaking off any excess.

Step 4Heat 1 tablespoon butter and the olive oil in a large skillet until sizzling. Add the lamb chops and cook until medium or medium-rare and browned on both sides, 7 to 8 minutes. Remove the chops from the skillet and keep warm while preparing the sauce.

Step 5Pour out all but 1 tablespoon of fat from the skillet. Add the minced shallot and remaining minced garlic to the drippings and saute until tender, about 1 minute. Add the red wine and deglaze the pan, stirring up any browned bits. Bring the mixture to a simmer and cook until reduced to one-fourth cup, about 2 to 3 minutes. Stir in the beef stock. Bring to a simmer and cook until reduced to 1 cup, about 4 to 5 minutes.

Step 6Return the lamb chops to the skillet over medium heat. Spoon sauce over the chops and cook until hot and nicely glazed, about 2 to 3 minutes.

Step 7Remove the chops from the skillet. Add the remaining tablespoon cold butter to the sauce in small pieces so the sauce thickens and has a nice sheen.

Step 8Arrange the chops on plates or a platter and spoon sauce over them. Top each chop with a spoonful of the pine nut, orange peel and parsley gremolata.

Each serving:
592 calories; 25 grams protein; 5 grams carbohydrates; 1 gram fiber; 50 grams fat; 22 grams saturated fat; 130 mg. cholesterol; 193 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Grilled cheese and meatloaf sandwich
Purple Pig's pig ears
Tijuana chicken
Five-Spice Chicken