PINOT NOIR: RECIPE
BBQ Lamb Chops with Roasted Root Vegetables, Sautéed Market Greens & Mustard Cream Sauce
Courtesy of Chef Morgan Aanerud of La Donna Dolce Catering
Optional Favorite: Toss 4 to 8 ounces of trimmed Brussels sprouts into the roasting vegetables during the final 30 minutes of cooking time.
½ cup extra-virgin olive oil
1 tablespoon red pepper flakes
1 tablespoon crushed black peppercorns
Finely grated zest from 2 scrubbed oranges
1 sprig each: Italian Parsley, rosemary, and thyme
1/2 cup whole grain mustard
4 lamb shoulder chops
Roasted Root Vegetables:
1 bunch multi-colored carrots, preferably from a farmer’s market
2 white rose potatoes
2 red rose potatoes
1 sweet potato
2 small turnips
Extra-virgin olive oil, as needed
3 cloves garlic, chopped
Fine sea salt and freshly ground black pepper
Mustard Cream Sauce:
1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 cups dry white wine
½ cup chicken or beef stock
1 cup heavy cream
½ cup whole grain mustard
A few ounces each of spinach leaves, Tuscan kale, and/or rainbow chard, washed and dried, and torn into bite-sized pieces
Extra-virgin olive oil, fine sea salt, and freshly ground black pepper (as needed)
4 small sprigs fresh rosemary
1. Preheat the oven to 350°.
2. In a shallow bowl or baking dish just large enough to hold the chops in one layer, whisk together the first six ingredients for the marinade. Add the chops and turn to coat evenly. Cover with plastic wrap, transfer to the refrigerator, and allow to marinate for 2 hours.
3. Scrub all the root vegetables and pat them dry; trim the ends and chop roughly. Toss in a bowl with just enough olive oil to coat evenly. Add the garlic, season with salt and pepper, and transfer to a rimmed baking sheet. Bake until crisp outside and tender inside, about 1 ½ hours, tossing occasionally.
4. While the vegetables are roasting, make the sauce: In a small saucepan, warm the olive oil over medium-low heat. Add the shallot and sauté, stirring, until softened. Add the wine and simmer briskly until reduced by three-quarters, to about ½ cup. Add the stock and again simmer to reduce to about ½ cup. Stir in the cream and mustard, and simmer, stirring, until the sauce thickens slightly. Taste for seasoning and set aside, covered, while you grill the lamb.
5. Lift the lamb from the marinade and pat dry with paper towels. Let stand at room temperature while you preheat a gas or charcoal grill to medium-high heat.
Season both sides of each chop with salt, and grill to the desired temperature, turning once or twice. (The Chef recommends medium-rare, about 135°)
6. To serve: Quickly sauté the greens in the olive oil until only just tender and bright green; season with salt and pepper. Divide the roasted vegetables among four warm plates, then top with sautéed greens and a lamb chop. Finish with some of the mustard cream sauce and a sprig of rosemary. Enjoy with a glass of your favorite Pinot Noir.