RECIPE OF THE WEEK: Lamb Chops with Currant and Morel Demi-Glace

This weeks’ recipe comes to you from Chef Brian Landry of Galatoires Restaurant. Galatories is located at 209 Bourbon Street and their new location is located at 17451 Perkins Road, Baton Rouge. If you enjoy this recipe let Brian know you saw it in the New Orleans Magazine News Letter.

Lamb Chops with Currant and Morel Demi-Glace
The sweetness of the currant jelly cuts cleanly through the demi-glace. When entertaining, you can prepare the morel demi-glace hours in advance. Simply reheat the sauce while the lamb is grilling and add the currant jelly just before serving.
Ingredients:
1 ounce dried morel mushrooms
3 cups veal demi-glace (recipe below)
12 double-cut domestic lamb chops (6 to 8 ounces), frenched
Salt and freshly ground black pepper to taste
¼ cup premium-quality currant jelly
1. Steep the mushrooms in enough hot water to cover for 2 to 3 minutes, or until soft. Drain the mushrooms, and then slice them into rings.
2. Preheat an outdoor gas or charcoal grill.
3. Heat the demi-glace in a medium saucepan over high heat. Once it begins to simmer, add the lamb chops. The sauce should reduce to a syrupy consistency that coats the back of a spoon.
4. Season the chops liberally with the salt and pepper. Place the chops on the preheated grill and cook to the desired doneness. Medium rare is recommended and will take approximately 5 to 6 minutes on each side. Be cautious of flare-ups due to the high fat content of lamb. If this occurs, simply shift the position of the chops on the grill. Remove the chops from the grill.
5. Stir the currant jelly into the simmering demi-glace. Stir to incorporate and heat for 2 minutes, or until blended.
6. Center 2 chops on each of 6 dinner plates and gently top the chops with the currant and morel demi-glace. Serve at once.
Serves 6

Veal Demi-Glace
The intense flavor of this rich brown sauce is the foundation for many sauces. It is slowly cooked for twelve to fourteen hours until it has reduced by half and is the consistency of a thick glaze. The demi-glace can be stored in a sealed jar and will keep, refrigerated, for one week. If frozen it will keep for two months.
Ingredients:
10 pounds veal marrow bones 1 Large yellow onion, coarsely chopped
¼ cup vegetable oil 2 Tablespoons Tomato Paste
2 carrots, coarsely chopped Leaves from 2 sprigs of fresh thyme
2 celery stalks, coarsely chopped 2 Bay leaves
2 ripe tomatoes, coarsely chopped 12 whole black peppercorns
1 cup red wine
1. Preheat the oven to 450 F. In a heavy roasting pan, roast the marrow bones for approximately 30 minutes, turning occasionally, until they are a deep mahogany color.
2. When the bones are nearly finished, heat the oil in a large stockpot. Add the carrots, celery, tomatoes and onions and sauté over medium-high heat for 7-8 minutes to caramelize the vegetables.
3. When the moisture has cooked out and the vegetables are a rich brown color, add the tomato paste, thyme, bay leaves and peppercorns and simmer for 1 minute.
4. Place the bones in the stockpot with the vegetables, then add 10 cups of water to cover the ingredients. Use the wine to deglaze the roasting pan, scraping the bits from the bottom of the pan. Add this to the stockpot.
5. Raise the heat to high, bring the stock to a vigorous boil, and skim the foam from the surface.
6. Reduce the heat to very low and simmer for approximately 12 hours, skimming the surface as necessary.
7. For the demi-glace, strain the stock and discard the solids. Return the stock to the pot and cook for 1½ to 2 hours over medium-high heat, until reduced by half. Skim foam from the surface. When the sauce is smooth and gelatinous, remove it from the heat and transfer it to a heat-proof dish. Remove the fat from the top of the demi-glace.

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