Chef Walter’s Flavors + Knowledge: Lamb Chops Orange Marmalade
Wednesday, June 21, 2017
1 cup orange marmalade
2 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1tablespoon minced fresh rosemary
1 teaspoon grated orange peel
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.
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
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.
Related Slideshow: 15 Things You Must Eat or Drink in Central MA This Summer - No Excuses
Frozen Yogurt and summert ime almost go hand in hand and the place to go is Wooberry.
WooBerry is locally owned and is the home to 19 delicious flavors of frozen yogurt. This place is the epitome of everything that is right in this world - delicious and low in calories.
WooBerry is one of the few actual places on this list where you can't go wrong with anything you get. Don't forget about the literally millions of toppings to choose from (not literally).
Nothing like following up donuts with some fresh lobster. But that's what we're doing.
The freshest seafood in arguably the best restuarant in the city, the Sole's lobster is the best lobster you can find in Worcester County. Maybe even in the whole state of Massachusetts.
Splurge for the New England Lobster Bake. You can't go wrong.
The Ivory Tusk
Served on toasted Italian bread, the Ivory Tusk is Flying Rhino's most famous sandwich. It's chicken cheese steak loaded with caramelized onions and American cheese.
Be ready to bring an appetite because the Tusk is filling...in a good way.
While your eating, be sure to grab a spot outside and enjoy the summer weather.
It's everyone's (our) dream come true - a bar filled with cupcakes and desserts and of course, there is never a bad time for any of that, even during the summer.
Everything at Sweet is made from scratch, including it's award-winning cupcakes.
Indulge yourself - it is well worth the trip.
Calamari Fritti e Ostriche
Calamari, a summer tradition, especially here in New England.
Cafe Expresso Trattoria's calamari fritti e ostrich is lightly breaded calamari and panko battered oysters served with bruschetta.
Combine that with the outdoor seating and you have it made.
So its Sushi that you want?
The highly acclaimed Baba Restaurant & Sushi Bar has been winning awards for more than seven years making it the place to go to fill your sushi craving.
If eating great Sushi isn’t enough to bring you in, maybe you’ll be interested in the weekly Sushi making classes.
Looking for some fish to chow down on? Oxhead Tavern is your place. Be sure to sit out on the deck while you do so. The view of Cedar Lake is unbeatable.
This historic Oxhead Tavern is a casual family restaurant and bar that serves everything from traditional Massachusetts scrod to thick steaks. The Oxhead Tavern serves lunch and dinner.
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