« Asian Spiced Grav Lax With Ginger Honey Mustard Sauce | Home | Crab and Avocado Charlotte »

Grilled Lamb Chops with Assorted Roasted Vegetables with Thyme infused Lamb Sauce

From: Feature Story- Radisson Seven Seas Voyager, Compass Rose Restaurant
Serves 6

Ingredients:
12 pieces lamb chops (one single and one double cut)
3 tbsp olive oil
2 sliced garlic cloves
1 sprig thyme
Salt and pepper

Sauce:
2 tbsp vegetable oil
1 lb lean lamb trimmings
4 oz coarsely chopped onions
2 oz coarsely chopped carrots
2 oz coarsely chopped celery
2 tbsp tomato paste
½ cup red wine
1 sprig rosemary
1 sprig thyme
1 bay leaf
6 cloves garlic
10 black peppercorns, crushed
1 qt lamb stock

Vegetables:
1 piece onions white cut into sticks
½ piece garlic
2 pieces carrots cut into sticks
1 piece celery, cut into sticks
2 pieces fennel cut into sticks
10 pieces shiitake mushrooms cut into ¼ inch thick slices
2 pieces zucchini cut into sticks
Olive oil
Salt and pepper
Nine spice mixture

9 Spice Mixture:
7 tsp ground cumin
5 tsp ground coriander
1/2 tsp ground white pepper
½ tsp ground mace
1 ½ tsp ground cardamom
1 tsp ground cinnamon
¾ tsp ground nutmeg
1 tsp ground cayenne pepper
1 tsp ground allspice

Preparation:
For the lamb chops- season the rack with salt and rub with olive oil, then spread mustard on it. Place on a roasting rack and roast in a 180°C oven to desired doneness. Slice 1 rib portion at a time; arrange 2 ribs on each plate and spoon sauce around the meat.

For the lamb sauce- sear the lamb trimmings in oil, then add onions, 2 cloves garlic, celery and carrots and continue to sear until well browned. Add tomato paste and deglaze with wine, reduce until almost evaporated. Add rosemary, thyme, bay leaf, remaining garlic cloves, peppercorns, and the lamb stock, and simmer for one hour over low heat. Skim any fat or impurities that rise to the surface. Strain and adjust seasonings and reduce to 1 ½ cups and set aside, keep the sauce hot.

For the vegetables- sauté the garlic in olive oil over low heat. Add onions carrots and celery and four minute steamed fennel, sauté for 5 minutes. Season with salt, pepper and 9 spice mixture. Deglaze with white wine, cover with grease-proof paper and cook slowly in the oven for about 30 minutes. Set aside and let it cool down. Steam zucchini for only one minute. Sauté small amount of shiitake mushrooms in olive oil, then add the small amount of vegetables. Adjust seasoning if necessary.

For the spice mixture- combine all spices

For the presentation- put the lamb chops on plates and garnish with the roasted vegetables.

Pour sauce around the meat and serve with Lyonnaise potatoes and green beans.

Decorate with herb sprigs. Serve with mint jelly and mint sauce on the side.