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!
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INGREDIENTS
Garlic Confit:
- 1Β headΒ garlic, peeled, cloves intact
- 3/4Β cupΒ olive oil
Marinade:
- 1/3Β cupΒ olive oil
- 1/3Β cupΒ red wine
- 3Β clovesΒ garlic, smashed
- 1Β bunchΒ ofΒ parsley stemsΒ (reserve leaves)
- 1Β twigΒ rosemary, snapped
- Coarse black pepper
- Lamb Chops
- Salt
Sauce Vierge Persillade:
- 1Β headΒ confit garlic
- 1/2Β cupΒ garlic oil
- 2Β tbspΒ sherry vinegar
- 3/4Β cupΒ chopped parsley
- Leaves from 1 stem rosemary, chopped
- SaltΒ & pepper
Reduction:
- 1/2Β cupΒ red wine
- 1/4Β cupΒ sugar
- PinchΒ salt
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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.
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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.
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SAUCE VIERGE:
combine ingredients & allow to sit while lamb cooks.
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REDUCTION:
set wine, sugar & salt in saucepan over medium. Reduce to 1/3 into a sweet syrup.
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LAMB:
remove from marinade. Sear on cast iron on high for 2.5 mins per side.
