Project 5: Pan Seared Lamb Chops with Blackberry Balsamic Reduction & Asparagus

28 Nov

Recipe by Deidre Santos

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (1 level away from graduation). 

Eat Life is showcasing select students so everyone can get a glimpse of the talent behind F.C.I’s kitchen doors. Introducing Deidre Santos’ level 5 project recipe.

Lamb Chop Recipe, The French Culinary Institute's Level 5 project

Pan Seared Lamb Chops with Blackberry Balsamic Reduction & Asparagus

Lamb
16 baby lamb chops (2 per person)
6 garlic cloves, chopped
8 tbsp. olive oil
Salt and Pepper to taste

For the reduction
8 oz fresh blackberries
1 – cup balsamic vinegar
2 tablespoons sugar
Salt and freshly ground pepper

Pommes Puree
8 potatoes, peeled and quartered
1 – cup milk
1 stick butter
Salt and freshly ground pepper
Pinch nutmeg

For Asparagus
2 bunches asparagus (cooked a’langlaise)
Procedure

For the lamb

Season lamb chops well with salt and pepper, heat oil in a large sauté pan over med high heat. Sear lamb chops until golden and medium rare. Remove from pan and keep warm.

For the reduction

Pour excess oil from pan used to sear lamb chop. Deglaze pan with balsamic vinegar scraping up all the sucs, add blackberries and mash them in the pan and sugar to skillet and bring to a simmer, reduce the heat to medium, stirring frequently until the volume has reduced down to 1/2 cup (about 10 minutes).

For Pommes Puree

Put potatoes in a pan and add cold water. Over med-high heat cook potatoes until fork tender. Put potatoes through a food mill. In a saucepan heat milk and butter until warm, add to potatoes, season to taste with salt, pepper and add a pinch of nutmeg.

For Asparagus

Cut asparagus in half leaving tips. Fill a large saucepan with water add plenty of salt, water should taste like the sea. Bring to a rolling boil, add the asparagus and cook until tender. Refresh asparagus in ice water to stop the cooking process. Drain on paper towels.

 

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