Lamb Chop with Mint Pistou and Gremolata

From Chef Matt Rivers who leads the culinary team at Timberlake’s Restaurant and Chetola Resort in Blowing Rock, North Carolina, comes a delicious chop topped with a demi-glace and two easy, herby sauces.

Lamb Chops with Mint Pistou and Gremolata

Yields: 2 entree servings

Demi-Glace:

1 dried bay leaf1 tsp dried thyme6 to 8 fresh parsley stems8 to 10 whole peppercorns2 Tbsp (or 1 oz) clarified butter½ cup chopped yellow onions¼ cup chopped celery¼ cup chopped carrots¼ cup all-purpose flour5 cups low-sodium beef stock, dividedKosher salt, to taste

Place the bay leaf, thyme, parsley stems, and peppercorns on a square of cheesecloth. Tie it up into a bundle with cooking twine to create the sachet d'épices.

In a heavy-bottomed pot over medium heat, heat the butter and add the onions, celery and carrots.

Sauté for a couple minutes, until onions are partially translucent. Sprinkle in flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned, and smells nutty. Whisk in 3 cups of the beef stock.

Bring to a boil over medium-high heat. Lower the heat to a simmer, add the sachet, and boil liquid for about 20 minutes, or until the total volume has reduced by about a third.

Remove pan from heat and retrieve sachet (set it aside). Carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth and use a spoon to gently push the sauce from the remnants of the sautéed vegetables. Strain through a wire-mesh strainer and cheesecloth.

Return the sauce to the pan, stir in the remaining 2 cups of stock, and return the sachet to the pot. Return the sauce to a boil; lower the heat to a simmer. Simmer for about 50 minutes or until the sauce has reduced by half. Discard the sachet. Strain the sauce through a fresh piece of cheesecloth.

Gremolata:

2 tsp extra-virgin olive oil (or more as needed)1 large garlic clove, minced1 cup Panko breadcrumbs1/2 - 1 tsp lemon zest1/2 tsp orange zestPinch salt and pepper1 Tbsp minced flat leaf parsley

Preheat the oven to 325º F. Combine ingredients in a mixing bowl, stirring well. Place on a baking sheet and bake for 5-6 minutes or until breadcrumbs are golden brown and citrus zest is aromatic. Cool completely. Leftovers may be stored in an airtight container for 1 month in the fridge.

Mint Pistou:

1 ½ cups extra-virgin olive oil4 cups arugula2 cups fresh mint leaves¼ teaspoon salt, optional¼ teaspoon ground black pepper

Place ingredients into the blender in the order listed and secure the lid. Start blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades. Blend for 45 seconds.

Lamb Chops:

2 Tbsp vegetable oil6 lamb chopsKosher saltCracked black pepper

Pat chops dry with a paper towel and season with salt and pepper. In a skillet over medium heat, add the oil and then the lamb chops. Cook one 1 side for 5- 6 minutes before flipping over and cooking for another 5 minutes. Let the lamb chops rest for a few minutes.

To plate: Spoon the mint pistou in the middle of the plate. Place lamb chops directly on the pistou and top the chops with gremolata. Pour the demi around the chops. Pair with rice, potatoes or a green vegetable like asparagus or green beans.