Colorado Lamb Chops with Barolo Recipe Video
Sam is joined by special guest James Solo to pair Colorado Lamb Chops with a nice Barolo.
Ingredients
| For the lamb chops: | ||
| Lamb chops | 6 Medium | |
| Salt | 1⁄2 Teaspoon | |
| Ground pepper | 1⁄2 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| For the salad: | ||
| Dried cherries | 1⁄2 Cup (8 tbs) | |
| Balsamic vinegar | 2 Tablespoon | |
| Sugar | 1⁄2 Teaspoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| Salt | 1 Dash | |
| Ground pepper | 1 Dash | |
| Greens | 6 Ounce | |
| Parmesan cheese | 1 Tablespoon, shave | |
| Radicchio | 1 Medium, cut into half | |
| For the gremolata: | ||
| Parsley | 2 Ounce | |
| Garlic cloves | 1 Small, mince | |
| Lemon zest | 1 Teaspoon | |
| Olive oil | 1⁄2 Teaspoon | |
| Salt | 1 Dash | |
| Ground pepper | 1 Dash | |
Directions
MAKING
1. For the lamb chops: Rub the lamb chops with salt, ground pepper and garlic powder.
2. Add olive oil to the chops.
3. Grill the lamb chops for about 15 minutes on both sides.
4. Let the lamb chops rest for 10 minutes then serve.
5. For the salad dressing: Heat a pan and add the dried cherries.
6. Add balsamic vinegar to rehydrate the dried cherries.
7. Add sugar and stir well.
8. Remove the rehydrated cherries out of the pan and let the sauce reduce.
9. Pour the sauce into a bowl.
10. Add 1 tablespoon extra virgin olive oil, salt, ground pepper and red wine vinegar and stir.
11. Add greens to a plate.
12. Add 1 tablespoon of olive oil to the halved radicchio.
13. Place on the grill to cook for 5-6 minutes.
14. Remove from grill, chop and add to salad.
15. Pour the cherry balsamic vinaigrette over the salad and toss.
16. Coat the rehydrated cherries with sugar.
17. For the Gremolata: In a bowl, add the chopped parsley, garlic cloves, lemon zest, salt, ground pepper and olive oil and mix.
FINALIZING
18. Add a touch of balsamic vinegar to a plate.
19. Add a portion of the salad to the plate.
20. Add the sugar coated rehydrated cherries.
21. Next, add a lamb chop.
22. Add a tablespoon or two of the gremolate over the lamb chop.
SERVING
23. Pair with a good Barolo wine and serve as main course.
1. For the lamb chops: Rub the lamb chops with salt, ground pepper and garlic powder.
2. Add olive oil to the chops.
3. Grill the lamb chops for about 15 minutes on both sides.
4. Let the lamb chops rest for 10 minutes then serve.
5. For the salad dressing: Heat a pan and add the dried cherries.
6. Add balsamic vinegar to rehydrate the dried cherries.
7. Add sugar and stir well.
8. Remove the rehydrated cherries out of the pan and let the sauce reduce.
9. Pour the sauce into a bowl.
10. Add 1 tablespoon extra virgin olive oil, salt, ground pepper and red wine vinegar and stir.
11. Add greens to a plate.
12. Add 1 tablespoon of olive oil to the halved radicchio.
13. Place on the grill to cook for 5-6 minutes.
14. Remove from grill, chop and add to salad.
15. Pour the cherry balsamic vinaigrette over the salad and toss.
16. Coat the rehydrated cherries with sugar.
17. For the Gremolata: In a bowl, add the chopped parsley, garlic cloves, lemon zest, salt, ground pepper and olive oil and mix.
FINALIZING
18. Add a touch of balsamic vinegar to a plate.
19. Add a portion of the salad to the plate.
20. Add the sugar coated rehydrated cherries.
21. Next, add a lamb chop.
22. Add a tablespoon or two of the gremolate over the lamb chop.
SERVING
23. Pair with a good Barolo wine and serve as main course.
Chef
