Lamb Chops With Red Wine Reduction, Garlic Confit, And Sauce Vierge

This Recipe is courtesy of our friend and collaborator, Jen Yuen of Sunday Dinner Diary.

Follow Jen on Instagram @SundayDinnerDiary to see more great recipes!

 

INGREDIENTS

Garlic Confit:
– 1 head garlic, peeled, cloves intact
– 3/4 cup olive oil

Marinade:
– 1/3 cup olive oil
– 1/3 cup red wine
– 3 cloves garlic, smashed
– 1 bunch of parsley stems (reserve leaves)
– 1 twig rosemary, snapped
– Coarse black pepper
– Lamb Chops
– Salt

Sauce Vierge Persillade:
– 1 head confit garlic
– 1/2 cup garlic oil
– 2 tbsp sherry vinegar
– 3/4 cup chopped parsley
– Leaves from 1 stem rosemary, chopped
– Salt & pepper

Reduction:
– 1/2 cup red wine
– 1/4 cup sugar
– Pinch salt

 

Preparation:

CONFIT:

place garlic & olive oil in saucepot. Sit over low heat for 1 hour. The garlic will begin to look translucent & be soft to the point of a knife. Remove pot from heat, reserving garlic & oil. Leave to infuse & come to room temp.

 

MARINADE:

Combine ingredients in pie dish. Arrange chops in it, making sure lamb touches liquid. Cover with plastic. Marinate at least 2 hours, turning them every hour.

 

SAUCE VIERGE:

combine ingredients & allow to sit while lamb cooks.

 

REDUCTION:

set wine, sugar & salt in saucepan over medium. Reduce to 1/3 into a sweet syrup.

 

LAMB:

remove from marinade. Sear on cast iron on high for 2.5 mins per side.