Macadamia Nut Crusted Lamb Chops With Bordelaise Sauce Recipes

Steps:

• Trim the meat completely away from the end of the rib, so that part of the bone is exposed. This process is called "frenching" the chop. Next, cut the ribs apart from each other to make individual chops. Season the chops with salt and pepper.
• Heat oil in a medium saute pan over high heat, then sear the chops on each side until brown. Do not cook chops past rare. Remove chops from pan and lightly coat with the grainy mustard.
• Next, dust the chops with the bread crumb and macadamia mixture. Place chops on a rack, on a baking tray, and put into oven until coating is toasted to a golden brown. They should take approximately 6 minutes. Lamb chops should be cooked until medium rare. For well-done chops, decrease oven temperature and continue to cook for 5 to 6 minutes more.
• Place chops on a bed of couscous. Spoon Bordelaise Sauce over chops and garnish with fresh chopped parsley or chives.
• Bordelaise Sauce: Melt butter in a heavy saucepan over low heat. Next, add flour and stir until smooth. Continue to stir while cooking for an additional minute. Stir in shallots and herbs, then gradually add broth and wine. Stir constantly while cooking over medium-high heat; until thickened. Remove bay leaf. Season with salt and pepper.
• Now go get schammered on the remaining bottle of red wine.

Steps:

• Preheat oven to 325 degrees F.
• Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

Steps:

• Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside.
• . Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 minute Slowly pour in milk and cream, constantly whisking the whole time.
• Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice.
• Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving, if desired.

Steps:

• Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
• Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
• Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
• To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

Steps:

• Chop nuts finely, (I use the food processor). Combine with the breadcrumbs on a flat plate. Mix flour and pepper together.
• Beat water and egg together.
• Coat the chops with the flour, then the egg and then the bread and nut mixture, making sure chops are well coated each time.
• Place in a greased oven-proof dish and cook at 180 C for 15 minutes, then turn and cook for a further 10 minutes or until golden brown.