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LAMB CHOPS WITH NECTARINE CHUTNEY




Source of Recipe


Hagafen Cellars


Recipe Introduction


One of the most successful menus I have created for the Hagafen Cellars Newsletter was a recreation of a White House menu featuring our wine. The menu below was served at the White House in 1994 and featured our award-winning Cabernet Sauvignon 1988. I suggest serving this meal with our Cabernet Sauvignon, Cabernet Sauvignon Reserve, or our newly released Cabernet Franc.


List of Ingredients




8 loin lamb chops, trimmed of fat

2 cloves garlic, smashed, peeled and chopped finely

1 generous sprig of rosemary, chopped finely

1/4 C. Hagafen Cellars Cabernet Sauvignon

1 T. extra virgin olive oil

salt and pepper to taste



Recipe



Method: Preheat broiler to very hot. Place broiler rack close to the heating element Place all seasoning ingredients in a small bowl and whisk together. Place chops in a flat non-metal dish and pour the marinade over the top. Marinate while broiler is heating or up to 2 hours in the refrigerator before cooking. Brush oil lightly on a broiler pan. After shaking the excess liquid from the chops, place the chops on the pan and broil for 3 1/2 - 4 minutes on each side for medium rare. Reserve the marinade. Let the chops rest lightly tented with foil while finishing the sauce and plating the meal.


FOR THE CHUTNEY:


2 large or 3 small ripe nectarines
the juice of 1-2 limes
1/4 jalapeno pepper, chopped finely, seeds removed
1 T. fresh coriander, cleaned and chopped finely
1/2 t. sugar
Method: Clean and pit nectarines; chop into small tidbits. Place in bowl with the remainder of the ingredients. Stir and let chutney sit on the counter, stirring occasionally while preparing the dinner. If the nectarines are not very ripe, you may wish to add more sugar and/or lime juice. For a spicier version, add more jalapeno and coriander.


MUSHROOM AND ROSEMARY SAUCE

Pick an assortment of mushrooms from the wonderful mushroom varieties available in grocery stores today. I suggest mixing a Portabello with 5-6 crimini mushrooms and some oyster or shiitake mushrooms. Method: clean and slice all mushrooms. In a large skillet, melt 1 T. butter over medium high heat and add 1 T. olive oil. When oils are hot, add mushrooms and cook stirring briefly until mushrooms just begin to give up their juices. Add the reserved marinade and cook for about 5 minutes. Add 1/2 C. defatted chicken stock or homemade beef stock. Bring to a boil. Make a cornstarch paste by adding 2-3 t. cornstarch to 3 T. cold water. Stir paste into bubbling gravy and let thicken to desired consistency. Taste and correct seasonings. If you love rosemary, you may add a few sprigs of fresh rosemary chopped coarsely at this point.

Place a generous ladle of the Sauce on the plate first, place the lamb chops on top and at an angle. Place a rounded ball of chutney on the side and the roasted vegetables next to that. Serves 4.