Roasted Colorado Lamb Chops with White Bea
This recipe focuses on creating a luxurious red wine and veal demi-glace sauce, enriched with shallots, garlic, tomatoes, and thyme. Designed to complement roasted meats like Colorado lamb chops, this savory reduction offers deep, complex flavors and a velvety texture, elevating any protein it accompanies.
Equipment
- 1 Heavy-bottomed saucepan For simmering the demi-glace sauce.
- 1 Chef's knife For prepping aromatics.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Whisk For stirring demi-glace and ensuring smooth consistency.
- 1 Roasting pan For roasting the lamb chops (implied by recipe title).
Ingredients
Main
- * 1/4 cup extra virgin olive oil
- * 2 shallot peeled and thin sliced
- * 3 large clove garlic peeled and thin sliced
- * 2 tomato diced
- * 1 tbsp fresh thyme leaf
- * 1 tsp whole black peppercorn
- * 1 cup red wine
- * 2 cup veal demi glace i buy mine from a speciality market frozen
- * salt and pepper
Instructions
- Finely slice the shallots and garlic, and dice the tomatoes, preparing all aromatics.
- Heat the extra virgin olive oil in a heavy-bottomed saucepan over medium heat.
- Add the sliced shallots to the pan and sauté until translucent and softened, about 3-4 minutes.
- Stir in the sliced garlic, diced tomatoes, fresh thyme leaves, and whole black peppercorns. Cook for an additional 2-3 minutes until fragrant.
- Deglaze the pan with red wine, scraping up any browned bits from the bottom. Bring to a simmer and reduce the liquid by half.
- Pour in the veal demi-glace. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it reaches your desired consistency (approx. 10-15 minutes).
- Season the sauce with salt and pepper to taste. For a perfectly smooth sauce, pass it through a fine-mesh sieve, pressing on the solids, then discard the solids.
- Prepare the lamb chops by seasoning them generously with salt and pepper.
- Sear the lamb chops in a hot pan until well-browned on all sides, then transfer to a roasting pan.
- Finish roasting the lamb chops in a preheated oven to your desired doneness, and serve immediately with the warm red wine demi-glace sauce.
Notes
This rich demi-glace sauce is a fantastic accompaniment to roasted meats. For optimal flavor, allow the shallots and garlic to caramelize slightly before adding liquids. When reducing the red wine, ensure the alcohol fully evaporates for a cleaner taste. The veal demi-glace should be of high quality; a good demi-glace provides body and depth. If straining the sauce, press firmly on the solids to extract maximum flavor. Season judiciously with salt and pepper, tasting as you go. For the lamb chops, a reverse sear or traditional sear-then-roast method works well to achieve a beautiful crust and tender interior.