Lamb Chops, Two Ways: Brunch and Dinner

Snapseed

**Photo credit: Baptiste O.**

 

Ok guys. Its been a while since my last post, so I definitely owe you something meaty…

How do you feel about lamb chops?

Lamb is one of my favourite things to make. I in fact love it so much that if you follow me on my new Instagram/Twitter accounts (@biscuitboneblog) you’ll probably have noticed that I’ve made lamb a number of times in the past week or two, each recipe differing ever so slightly from the last. And although the recipes have varied, I’ve clearly been addicted to the combination of lamb chops topped with goat cheese while nestled on a warm bed of spicy tomato fondue.

For today’s post I’ve decided to share my recipes for the aforementioned combination, served as a brunch or lunch/dinner option. Seeing as it’s Mother’s Day, I say skip the boring flowers and chocolate this year and throw your mum a wicked curve ball that she’ll find nothing short of impressive.

Try the lamb, cheese and fondue as a brunch special with homemade croutons and sunny side up eggs. OR! Fast forward to lunch/dinner time and serve this bad boy combo atop a bed of sweet plantain puree. I’ve even included a heart healthy option for mum in the instructions!

Here’s the recipe!

 

Ingredients

Yields 4 Servings

 

Lamb

8 pieces (2 per person) lamb chops cut from rack

Salt, freshly ground black pepper and thyme, to taste

10g brandy (optional)

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**Photo credit: Kenim O.**

Spicy Tomato Fondue

4-6 plum tomatoes

1 onion (or two shallots), thinly sliced

1 bell pepper, thinly sliced

1-2 habanero (or jalapeno) peppers, thinly sliced

Garlic clove, smashed

Olive oil, as needed

3 sprigs of thyme

Bay leaf

1 knor/magi cube

1-2 tb(s) curry powder

Salt and freshly ground black pepper, to taste

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**Photo credit: Baptiste O.**

 

Finish

4-8 triangles of goat cheese, 1-2 inches thick

Fresh parsley, to garnish

 

BRUNCH OPTION ADDITION

Croutons

2 slices of bread, roughly cut to inch thick cubes

2 tb butter

Salt and freshly ground black pepper, to taste

 

Egg

4 eggs

Oil, as needed

Salt and freshly ground black pepper, to taste

 

LUNCH/DINNER OPTION ADDITION

Plantain

2 ripe plantains, peeled

Oil, as needed

300g chicken/beef stock

3 tb unsalted butter

Salt and freshly ground black pepper, to taste

 

Directions

  1. Boil water. “X” ends of tomatoes with a knife and submerge in boiling water for about a minute. Remove and cool in ice bath. Peel tomatoes and roughly chop. **Photo credit: Baptiste O.**IMG_5308_2
  2. Oil a saucepan and over medium heat, sweat onions for about 5 minutes. Add peppers and continue to cook until peppers soften and onions caramelize – about 10 mins. Add tomatoes, garlic, bay leaf, thyme, knor/maggi and curry powder. Partially cover and simmer mix until excess moisture has gone. Season with salt and pepper to taste.
  3. Season lamb with salt, pepper and thyme and sear over high heat. Brown both sides and, if using, take pan off heat and add brandy. Carefully return pan to fire and flambé.  Cook lamb to preferred temperature and remove from heat. Rest lamb about 5-10 minutes (depending on size) before plating to allow juices to redistribute within.

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**Photo credit: Baptiste O.**

 

BRUNCH

4. For brunch, place a pan over medium heat. Add butter and let melt – careful not to burn. Add bread and evenly coated with butter. Once golden brown, transfer to paper towel and, if necessary, season with salt and pepper to taste.

5. Oil a pan and place over medium heat. Crack egg into fire without breaking yolk (if easier, crack in bowl first and transfer to pan). Fry until egg white is cooked, but yolk still runny.

6. Plate all ingredients as desired.

photo

**Photo credit: Lixian N.**

 

LUNCH/DINNER

7. For lunch/dinner, heat oven to 170°C (350°F). Roughly cut plantain to 2 inch long chunks and cover with enough oil to coat (no drowning necessary!). Wrap in aluminum foil and place on oven tray and into oven. Cook for about 20 minutes.

**For sweeter [and not as healthy] puree, skip oven and fry plantain for about 2 minutes over medium-high heat before boiling in stock**

8. While plantain cooks, boil stock. After 20 minute in oven (or 2 mins frying), carefully remove plantain and place into boiling stock. Cook until plantain is tender/easily pierced.

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9. Transfer plantain to blender and blend with enough of remaining stock to pulse easily (though if your blender is not too powerful, you may need to mash plantain first). Add butter and puree. Once smooth, season with salt and pepper.

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10. See  Step 3

11. Plate plantain puree with fondue, seared lamb, goat cheese and parsley garnish.

 

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Bon appétit!

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