Monday, December 19, 2011
Moroccan Lamb Chops (keep scrolling)
The Moroccan lamb chops are coming. these are goat cheese croutons. Yes big ones!
I decided to host the next wine tasting, and our theme was Bourdeaux. Lamb goes well with this wine and the locally raised lamb I chose would need to be served alone. Well, a small amount of basic home made mashed potatoes would hold it up, with a drizzle of sauce.
The beginning dish would be a salad of roasted golden beets with goat cheese medallions.
The lamb is dressed in a marinade of olive oil, ground spicy mustard; then dipped in crushed pistachio, garlic, Moroccan seasonings and finished off by a pan sauteed. Let them rest and serve.
Don't forget to let the chops sit for half hour before cooking for a perfect medium rare state. I often let a steak or meat period sit out for a half hour or so before cooking. It helps keep the meat cook to temp as need be.
You should chase this down with a good Syrah or Bourdeaux.
I didn't bother cleaning these chops up because I was in a hurry, and guest were coming soon. The last time we had dinner with our AWS friends, the men commented they would use their hands to eat the lamb chops. So I figured as an informal meal any meat still on these bones would be enjoyed. Have extra napkins on hand.
Our guest said they were succulent'ly good!