Creole Lamb Chops With Port Wine Demi Recipes

LAMB WONTONS WITH PORT WINE REDUCTION SAUCE

Steps:

• Place the olive oil, basil, oregano, thyme, garlic and a pinch each of salt and pepper in a blender. Blend until the garlic and herbs are well minced.
• Rub the lamb with the herb paste and let sit while you make the port wine sauce.
• Combine the port wine and demi-glace in a small saucepan and simmer until thickened.
• Slick a large frying pan with oil and heat over medium-high heat. Place the lamb in the pan and cook for 3 to 4 minutes on each side. Transfer to a carving board and let rest.
• Pour the oil from the frying pan into the blender along with some basil and butter; blend to a puree. Set the basil butter aside.
• Cut the lamb into small cubes.
• Make the wontons: To each wonton wrapper, add some port wine sauce followed by 2 or 3 pieces of lamb and some basil butter. Moisten the edges of the wrapper with water. Gather the wrapper to enclose the filling; pinch to seal.
• Deep-fry the wontons until golden brown.
• Serve the wontons, three to a plate, on a bed of chopped purple kale. Drizzle with additional port wine sauce and basil butter.

LAMB CHOPS WITH ROSEMARY AND PORT WINE SAUCE

Steps:

• Preheat oven to 200°F.
• Season the both sides of the chops with salt, pepper and garlic. Press seasoning into the meat with your fingers.
• Heat a heavy skillet and heat olive oil and butter until the butter stops foaming. Add the rosemary leaves and the lamb chops to the hot pan.
• Pan sear the chops over high heat to brown on both sides, approximately 3 minutes per side. Remove the chops to an ovenproof dish, cover loosely with foil and place in the preheated oven for 5 to 10 minutes to keep warm.
• Keeping the skillet over medium high heat, deglaze with the port and scrape up any "crunchy bits". Reduce the wine by half and stir in the heavy cream. Return the sauce to a boil and reduce for a couple minutes, until the cream coats the back of your spoon.
• Serve the chops with rice, couscous or buttered noodles and spoon the sauce over.

MARLO THOMAS'S CREOLE LAMB CHOPS

Steps:

• Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
• Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
• Add the onions and green pepper.
• Brown lightly; then add tomatoes and seasonings.
• Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
• Bake tightly covered for an hour in a preheated 350F oven.