Lamb with Mint Gastrique and Root Vegetable Hash
A mint gastrique makes a sweet and tangy pan sauce for organic lamb chops from the market. The sweetness of the lamb and gastric is offset by the rich earthy and spicy root vegetable hash. The two together make a really wonderful dinner. The hash would be great with eggs for brunch or dinner.
Recipe: Lamb Chops with Mint Gastrique
Summary: A simple mint gastric is used to deglaze the pan after lamb chops are slowly seared.
Ingredients
- 4 Lamb Loin or Rib Chops (about 10 to 12 oz total)
- 1 tsp finely chopped Fresh Thyme
- Kosher Salt and freshly ground Black Pepper
- 1 tsp finely minced Fresh Mint
- 2 Tbls Gastric (see the notes below)
- 1 Tbl Olive Oil
Instructions
- Put the mint and the gastric in a small bowl and let steep while you make the rest of the dinner.
- Pat the lamb chops dry with a paper towel and let rest for 20 minutes so they come up to room temperature. Use a pinch of salt and salt one side of all four chops. Season with black pepper. Sprinkle half the thyme over the chops. Pat the salt, pepper and thyme gently into the meat. Drizzle a little bit of olive oil on the chops and pat to coat lightly on the first side. Repeat with the other side.
- Heat a 10″ stainless saute pan over medium high heat for 2 minutes. Do not overheat the pan. We want to cook the lamb for 3 minutes on the first side and just get a nice crust on the meat. You can use a non-stick skillet but you won’t get the nice cooked on goodies on the pan for the sauce.
- Place the four chops in the pan and let cook for 3 minutes. Flip and cook for 3 more minutes on the other side. Stand cook on the bone-end for 3 minutes. Turn and cook on each of the other two sides for a minute or two each. The chops will be rare at this point. If you want them medium, put them back on the first side and cook for two minutes. Then flip to the second side for two minutes.
- Remove the chops from the pan and plate on warmed plates. Turn the heat off under the pan and let the pan cool for a couple of minutes. If the pan is too hot, the gastric will cook down almost instantly. While the pan is still hot, add the gastrique and mint mixture and a couple of tablespoons of water. Scrape up the cooked on goodies and stir. If the sauce gets too thick, add more water. If it is too thin, put the pan on the heat and reduce until it is thickened slightly and bit syrupy.
- Spoon the pan sauce over the chops and serve.
Quick Notes
I used the gastrique from the oven chips recipe. I’ve really liked having a batch of gastric in a jar in the fridge. It is really a wonderful flavor to add to a variety of dishes. “I weighed out 4 oz of sugar into a small sauce pan. I melted the sugar then cooked it until it turned into a golden brown caramel. I added 4 fluid ounces of white wine vinegar and 1 ounce of gewurztraminer. The traditional gastric would have no wine but I wanted a stronger wine note. When you make a gastric, add the liquid carefully as the sugar will pop and spatter. You will need to put it back on the heat, covered to dissolve the caramel. Swirl and stir until the sugar is dissolved the let cool. You will also want to have your hood on as it will release a cloud of acetic acid fumes (vinegar fumes) that will clear out your sinuses.”
Recipe: Root Vegetable Hash
Summary: Carrot, onion, a small turnip and two potatoes are made into a simple yet yummy hash with spices.
Ingredients
- 1 medium Carrot peeled and cut into small dice
- 1 small turnip (lemon sized) peeled and cut into small dice
- 1 small onion peeled and cut into small dice
- 2 small German Butterball or other boiling potato cut into small dice
- 1 Tbl minced fresh Parsley
- 1 tsp minced fresh Thyme
- 1/2 tsp Sweet Paprika
- 1/4 tsp Chili Powder
- Salt and Black Pepper
- 3 Tbl Olive Oil
Instructions
- Heat the olive oil in 12″ non-stick saute pan over medium heat. Add all the root vegetables and two pinches of kosher salt. Toss to coat. Cook, stirring frequently for 10 minutes or until the vegetables just start to soften.
- Add all the spices and 1/2 cup water and stir/toss everything well. Cover and let braise for 10 to 15 minutes stirring occasionally. If the pan gets dry, add another 1/2 cup water.
- When the potatoes are soft, remove the lid and turn the heat up to medium high. Cook until the water is completely gone and vegetables start to brown. Stir and taste for salt and seasonings. If everything is soft and tastes good, plate and serve.
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