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Chef Walter’s Flavors + Knowledge: Lamb Chops Orange Marmalade

Wednesday, June 21, 2017

 

 

Serve 24

Ingredients

Making sauce

1 cup orange marmalade

2 tablespoons white wine vinegar

2 tablespoons Dijon mustard

1tablespoon minced fresh rosemary

1 teaspoon grated orange peel

Lamb chops

3 tablespoons minced fresh rosemary

3 tablespoons minced fresh basil

3 garlic cloves, minced

2 teaspoons grated orange peel

Extra virgin olive oil

3 – 1-1/4 pound 8-rib racks of lamb, well-trimmed

Direction for the sauce

Stir marmalade in small skillet over medium heat until marmalade melts. Strain into small bowl, discarding solids. Return marmalade to skillet. Stir in remaining ingredients. Stir over medium heat until blended and warmed through, about 2 minutes. Adjust flavors with salt and pepper. (Can be made ahead, cover, chill and reheat before using).

For lamb chops

Mix rosemary, basil, garlic, and orange peel in small bowl. Brush olive oil over lamb; sprinkle with salt and pepper. Divide herb mixture among racks of lamb, spreading all over and press to adhere. Cover; chill at least 1 hour and up to 6 hours. Preheat oven to 450F. Cut each lamb rack into 4 double chops. Stand chops, rounded side up, on rimmed baking sheet. 

Roast chops until thermometer inserted into center registers 130F for medium-rare, about 12 minutes. Let stand 10 minutes. Cut between bones into individual chops for a total of 24. Arrange chops, pink side up, on a platter and serve sauce alongside. 

As a side accompaniment, I suggest a bruschetta with mozzarella and roasted sweet peppers. 

Ingredients

1 cup extra virgin olive oil

2 garlic cloves, chopped

1 pound baguette bread, cut into 1/3-inch-thick slices

1-15 oz.jar roasted peppers, drained, cut into julienne

Fresh basil, thinly sliced

2 tablespoons balsamic vinegar

14 ounces fresh mozzarella

Directions

Preheat broiler. Mix oil and garlic in medium bowl. Divide baguette slices between two baking sheets. Brush both sides of bread with some of the garlic oil. Working 1 baking sheet at a time, broil bread until toasted, about 1 minute per side, watching carefully to prevent from burning. Transfer bread slices to rack to cool. This procedure can be made 4 hours ahead and let stand at room temperature. Add red peppers, 3 tablespoons basil, and vinegar to remaining garlic oil. Adjust the flavors to taste with salt and pepper. Halve mozzarella slices. Cut crosswise into 10 slices. Top each bread slice with mozzarella slice, and then add 2 to 3 strips of red peppers. Sprinkle with remaining basil and serve.

 

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog.

 

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