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Pan-Roasted
Lamb Chops and Baby Squash
Serves
Four
Ingredients
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2
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1-pound
Racks of lamb Ribs (chops), trimmed of fat and Frenched
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to taste
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Salt
and Black Pepper
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4-6 tbs.
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Olive
Oil
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1 pint
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Mixed
Baby Squash
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1/4
cup
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Sundried
Tomatoes in Oil, drained, minced
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1
cup
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Dry
Red Wine
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TOMATO
ORZO (Recipe below)
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4
oz.
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Maytag
Blue Cheese, crumbled
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Directions
Have
butcher prepare lamb rack by frenching down to the chop and
cutting into double chop portions. There should be 8 double chop
portions, 2 each per person. Place half of the olive oil in a bowl
with salt and pepper. Toss and coat lamb hops. Reserve.
In
a large sauce pan, heat remaining olive oil. Carefully place chops
into pan. Brown on all sides. Add baby squash. Continue to cook
until lamb has reached desired degree of doneness. Remove lamb
chops to a warm platter. Remove excess oil and fat from pan. Add
tomatoes and red wine. Cook until liquid is reduced by half.
Season with salt and pepper to taste.
Assemble
Divide
orzo and center onto four plates. Arrange two chops in a crossed
fashion onto orzo. Add squash. Spoon wine sauce onto plate around
lamb. Sprinkle with Maytag blue cheese crumbles. Serve
immediately.
Tomato
Orzo
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2
qt.
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Water
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1
tsp.
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Salt
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2
cups
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Orzo
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2
tbs.
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Olive
Oil
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2
cups
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Diced
Tomatoes
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to
taste
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Salt
and Fresh Cracked Black Pepper
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Directions
In
a large saucepan, bring water to a boil. Add salt and orzo. Cook
5-7 minutes until al dente. Drain off water. Heat a nonstick sauté
pan with olive oil over low heat. Add orzo and tomatoes. Cook
until slightly sticky. Season with salt and black pepper to taste.
Makes 4 one-cup servings. NOTE: Orzo is rice-shaped pasta.
Readily available at the supermarket and gourmet stores.
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