Lamb Chops Recipe
Colorado Lamb Rib Chops, double cut, 14 ounce - demi-glace, mint chimichurri, twice baked potato, roasted butternut squash and Brussels sprouts
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Ingredients
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Lamb Chops
Mint Chimichurri
Twice Baked Potatoes
Roasted Butternut Squash and Brussels Sprouts
Method
Lamb Chops
- 1
Prepare the Lamb Chops
Season the lamb chops with salt and black pepper on both sides.
- 2
Sear the Lamb Chops
In a large skillet, heat olive oil over medium-high heat. Add the seasoned lamb chops and sear for 4-5 minutes on each side until browned.
- 3
Add Demi-Glace
Reduce heat to low and pour demi-glace over the lamb chops. Cook for an additional 3-4 minutes, basting with the sauce, until the lamb reaches desired doneness.
Mint Chimichurri
- 4
Prepare the Chimichurri
In a food processor, combine fresh mint leaves, parsley leaves, minced garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth.
- 5
Serve
Transfer the chimichurri to a bowl and set aside for serving with the lamb chops.
Twice Baked Potatoes
- 6
- 7
Prepare the Filling
Once baked, let the potatoes cool slightly, then cut in half lengthwise and scoop out the insides into a bowl. Combine with butter, sour cream, cheddar cheese, green onions, salt, and black pepper.
- 8
Fill and Bake Again
Spoon the mixture back into the potato skins. Place them back in the oven and bake for an additional 15-20 minutes until heated through and slightly golden on top.
Roasted Butternut Squash and Brussels Sprouts
- 9
Prepare the Vegetables
Preheat the oven to 425°F (220°C). In a large bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and black pepper.
- 10
Roast the Vegetables
Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.