Seared Lamb Chops with Olive Jus
AUSTRALIAN LAMB
8 thick Australian loin lamb chops
Kosher salt
Coarsely ground black pepper
3 tablespoons olive oil,
or as needed
1 cup chicken stock or demi-glace
Italian parsley sprigs, for garnish
OLIVE COMPOUND
4 tablespoons (1/2 stick)
butter, softened
2 teaspoons Dijon mustard
1 tablespoon minced fresh basil
2 teaspoons minced garlic
2 teaspoons minced lemon zest
2 tablespoons finely chopped
Italian parsley
1/4 cup pitted kalamata
olives, chopped
1. To prepare Olive Compound, in a mixer or food processor, whip butter with
all ingredients except olives until fluffy and well combined. Mix in olives. This
can be made in advance and refrigerated for 1 week, or frozen for 1 month.
2. When ready to cook the lamb, have olive compound at room temperature.
Preheat oven to 475°F.
3. Salt and pepper chops liberally on both sides. Heat 1 tablespoon oil in a
heavy skillet over medium-high to high heat. When very hot, add 2-3 chops,
being careful not to overcrowd. Quickly sear on each side until browned but not
cooked through. Transfer to a rack over a rimmed baking sheet. Repeat with
remaining chops, using additional oil as needed. Reserve skillet to make sauce.
4. Roast lamb for 20 minutes, or until internal temperature is 135-140°F
(medium-rare).
5. Place skillet in which lamb was browned over high heat, add chicken
stock/demi-glace and boil liquid for 2-3 minutes, or until reduced to a glaze.
Remove from the heat and vigorously whisk in the olive compound.
6. To serve, spoon the sauce over the lamb and garnish with parsley.
Makes 4 servings.
Recipe © 2006 Kathy Casey Food Studios
Cooking in Style The Costco Way
