Friday, May 10, 2013

Blackberry and Rosemary Scented Lamb Chops w/ Brown Butter Gnocchi and Sweet and Sour Chard

This recipe's photo fell victim to my camera yet again, which is recently not performing up to par.  I am proud though, of the outcome of my creations, so I will share anyway. Alternately, I really love the vintage plate by Wood and Sons of England.  Win! Win!  Lamb chops are the star of this meal, with the addition of baby chard grown in my herb garden and gnocchi, with flecks of herbs from my garden as well.  The marinade was an experiement of sorts with blackberry cider, which I originally  used for a wonderful demi sauce for seared pork chops in another publication.  When I try new and different products, ingredients and/or seasonings, I like to manifest as many ideas possible, some are decidedly slightly better than others, but  delicious none the less. 
These lamb chops are marinated in a mix of cider, garlic, fish sauce and fresh rosemary.  My family is somewhat divided when it comes to lamb, some really like the taste, like my nephew Rob and his mom, my sister Terry.  My sisters Hollie and Gayle, not so much.  Hollie did however, enjoy like this version, much better than the last Lamb recipe I prepared, which the family overall said they would eat again.  Personal preference is of course at one's discretion, but if you appreciate lamb, you may appreciate this dish and share with family and friends!
Recipe:
6 to 8 lamb chops, about 1 1/2 lbs.
1 c. blackberry cider
2 cloves garlic, pressed or finely minced
2 tbsp. fish sauce
1/2 tsp. fresh rosemary, rough chopped
olive oil for drizzling
SPST
Bring cider and remaining ingredients, except rosemary, up to a boil.  Remove from heat and stir in rosemary. Allow marinade to cool completely.  Drizzle lamb chops with olive oil and place in large resealable bag or shallow baking dish.  Pour marinade over chops and press out excess air and seal if using a bag, turn to coat and cover with plastic wrap if using a dish.   Refrigerate for desired time of marination.
When ready, pour off marinade and pat chops dry.  SPST
Sear over medium high heat in saute pan drizzled or sprayed with olive oil,until nicely caramelized on both sides, about 2 minutes per side and finish in the oven at 350* F, until internal temp reaches 160*F for medium, about 10 minutes
You may grill as desired also, adding a sultry smokiness to the flavor profile.
Serves 3-4.
Brown Butter Gnocchi w/ Fresh Herbs
500 g. potato gnocchi
2 tbsp. chopped onion
1 clove garlic, pressed or finely minced
2 tbsp. real butter
1 tbsp. fresh, mixed herbs like basil, parsley and oregano
olive oil for drizzling
SPST
Add gnocchi to boiling salted water and remove once water starts to boil again and gnocchi floats.
Meanwhile, melt buter in large saute pan over medium high heat until butter browns and add onion and garlic.  Saute for about one minute or until fragrant, add gnocchi.   Cook for about 1 additional minute and remove from heat. Drizzle with olive oil and toss with herbs in pan. 
Serves 4-6.

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