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Today's recipe is Pistachio Lamb chops with rhubarb jus, herb-spun potatoes, caulini, and fennel. This meal includes perfectly coated pistachio pink lamb cutlets accompanied by a simple rhubarb jus sauce, zesty caramelized Caulini and Fennel with simply cooked herb-spun potatoes.
This dish pairs perfectly with any Carnivor Cabernet wine of choice; the oaky, jammy flavours of the wine are the ideal partner for the pink lamb dish.
INGREDIENTS:
Lamb Chops:
4 lamb chops
Salt and pepper to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 cup shelled pistachios, finely chopped
Rhubarb Jus:
1 cup rhubarb, chopped
1/2 cup red wine
1 cup beef or vegetable broth
2 tablespoons honey
Salt and pepper to taste
Herb-Spun Potatoes:
4 medium-sized potatoes, peeled and sliced
2 tablespoons butter
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Caulini and Fennel:
1 bunch caulini, trimmed
1 fennel bulb, thinly sliced
2 tablespoons olive oil
Zest of 1 lemon
Salt and pepper to taste
INSTRUCTION:
Season lamb chops with salt, pepper, minced garlic, and chopped rosemary.
Sear in 2 tbsp olive oil until browned (2-3 mins each side).
Roast in a preheated oven at 400°F (200°C) for 10-15 mins for medium-rare.
Coat lamb chops with the chopped pistachio.
For the Rhubarb Jus:
Combine rhubarb, red wine, broth, and honey in a saucepan.
Simmer until the rhubarb is soft and the liquid reduces by half.
Season with salt and pepper, then strain for a smooth jus.
For the Herb-Spun Potatoes:
Boil and drain sliced potatoes.
Toss in melted butter, fresh parsley, salt, and pepper.
For Caulini and Fennel:
Steam caulini until tender-crisp.
Sauté thinly sliced fennel in 2 tbsp olive oil until slightly caramelized.
Toss caulini and fennel together, add lemon zest, and season with salt and pepper.
Serve:
Plate lamb chops, and spoon rhubarb jus over them.
Arrange herb-spun potatoes and caulini-fennel mix on the side.
Garnish with extra rosemary and lemon slices.