Roasted - with black mustard dijon, rosemary, and pistachio crust
Sauteed - with picholine olive jus
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| From gastronomic guesswork |
The first two are flavor pairings inspired by the Flavor Bible, the third by the Mizuna cookbook.
First one is straightforward, 1 can San Marzano tomatoes and 2 white onions with a small chop, get the braising liquid started, add a tablespoon or so of greek oregano, then add your lamb chops. Braise at 300F for about 45 minutes.
On the second, coat lamb chops with black mustard dijon (hard to find, found this at Marczyk's, totally different from normal dijon), then chop fresh rosemary, and finally roll to completely cover in crushed roasted pistachios (unsalted). Start under the broiler for 5 minutes, then roast at 400F for about 20-25 minutes.
Third one was just pan sauteed in olive oil, and finished with a jus of reduced shallots, picholine olives, and picholine brine; this was plated in a couple spoonfuls of the jus and topped with a pinch of chardonnay barrel smoked smoked sea salt.
All good to great pairings with seasonal lamb, my favorite was #2, my wife's was #3.
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