Chef Michael Smith's Kitchen by Michael Smith

Author:Michael Smith
Language: eng
Format: mobi, epub, pdf
Publisher: Penguin Group US
Published: 0101-01-01T00:00:00+00:00

142 CHEF MICHAEL SMITH’S KITCHEN

PAN-ROASTED LAMB CHOPS

WITH FRESH TOMATO MINT CHUTNEY

I love the rustic flavour of juicy lamb chops, especially topped with spoonfuls of a bright condiment like this chutney, which features sweet cherry tomatoes quickly stewed with sweet brown sugar, sour red wine vinegar, aromatic spices, and a last-second fresh mint accent. Serves 4

FOR THE TOMATO CHUTNEY

1 tablespoon (15 mL) of red wine vinegar

2 green onions, white and green parts thinly sliced separately

1 tablespoon (15 mL) of brown sugar

1/2 teaspoon (5 mL) of your favourite hot sauce

1/2 teaspoon (2 mL) of ground cloves

1/2 teaspoon (2 mL) of salt

2 cups (500 mL) of cherry tomatoes, halved

1/2 cup (125 mL) of chopped fresh mint

8 lamb loin chops

A sprinkle or two of salt and lots of freshly ground pepper

1/4 cup (60 mL) of vegetable oil

To make the chutney, pour the vinegar into a medium saucepan. Add the white part of the green onions, the sugar, hot sauce, cloves, and salt. Bring to a quick simmer for a minute or two. Stir in the tomatoes and cook just long enough for the mixture to again simmer. Transfer to a serving bowl and stir in the mint and green tops of the onions, preserving their fresh flavour.

Preheat your favourite heavy frying pan over medium-high heat.

Pat the lamb chops dry on folded paper towels and season them to your taste with salt and pepper. Pour half the oil into the pan, gently swirling to evenly coat the bottom. Wait for the oil to heat through. Gauge its temperature by holding a chop with a pair of tongs and tentatively dipping in one corner. If it doesn’t sizzle dramatically, wait a few moments until the oil is hotter.

Place as many of the chops in the pan as you can without crowding them and slowing down the heat. You can always brown a few in a second batch with the remaining oil if you need to. Sear the chops, turning once, until medium-rare, 4 or 5 minutes per side. Serve and share with the tomato chutney.

KITCHEN TIP

Lamb chops are built for speed. They’re cut from the loin, so their meat is tender, and with just a quick heating, they’re ready to go. They’re low in fat too, which means they require quick cooking. Too long in the pan and they’ll lose what little flavourful juicy fat they have and quickly dry out. A hot pan is key. Browning starts immediately and finishes before the interior overcooks.

MEAT 145

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