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.
