Restaurants›Jack Fry's›Lamb Chops* Recipe

Lamb Chops* Recipe

Inspired by Jack Fry's
Time2h
Serves4

Frenched and grilled, served with caramelized shallot potato gratin, haricots verts, and glace de veau prepared with rosemary-Dijon compound butter.

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Frequently paired with

The best thing to pair and share with Lamb Chops*

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Billecart-Salmon "Sous Bois" Brut

dry · buttery · earthy

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Ingredients

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Lamb Chops

Caramelized Shallot Potato Gratin

Haricots Verts

Glace de Veau with Rosemary-Dijon Compound Butter

Method

Lamb Chops

1

Prepare the Marinade

In a small bowl, mix together olive oil, salt, black pepper, minced garlic, and chopped rosemary.

2

Marinate the Lamb Chops

Rub the marinade all over the frenched lamb chops and let them marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.

3

Grill the Lamb Chops

Preheat the grill to medium-high heat. Grill the lamb chops for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from grill and let rest for 5 minutes before serving.

Caramelized Shallot Potato Gratin

4

Preheat the Oven

Preheat your oven to 375°F (190°C).

5

Caramelize the Shallots

In a large skillet over medium heat, melt some butter and add the shallots. Cook, stirring frequently, until the shallots are caramelized, about 15-20 minutes.

6

Assemble the Gratin

In a greased baking dish, layer half of the sliced potatoes, half of the caramelized shallots, salt, and pepper. Repeat the layers with the remaining potatoes and shallots.

7

Add Cream and Cheese

Pour the heavy cream evenly over the layers and sprinkle the grated Gruyère cheese on top.

8

Bake the Gratin

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Haricots Verts

9

Prepare the Haricots Verts

Trim the ends of the haricots verts and rinse them under cold water.

10

Blanch the Beans

Bring a pot of salted water to a boil. Add the haricots verts and blanch for 3-4 minutes until tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking.

11

Sauté the Haricots Verts

In a skillet, melt butter over medium heat. Add the blanched haricots verts, sauté for 2-3 minutes, and season with salt and lemon juice before serving.

Glace de Veau with Rosemary-Dijon Compound Butter

12

Make the Compound Butter

In a bowl, mix the softened butter with Dijon mustard and chopped rosemary until well combined.

13

Prepare the Glace de Veau

In a saucepan over medium heat, reduce the glace de veau until thickened, about 10-15 minutes.

14

Serve the Dish

Plate the grilled lamb chops with a drizzle of the reduced glace de veau and a dollop of rosemary-Dijon compound butter on top.

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