Marlo Thomass Creole Lamb Chops Recipes

GARLIC AND HERB CRUSTED LAMB CHOPS

Steps:

• Preheat oven to 325 degrees F.
• Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes.

CREOLE PORK CHOPS

Steps:

• In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

CASSANDRA'S YUMMY LAMB CHOPS

Steps:

• Place lamb chops in a shallow dish, and smear both sides with roasted garlic. Season with thyme, salt, and pepper. Cover with 1 1/2 cups olive oil, and refrigerate overnight.
• Remove chops and marinade from dish, and scrape off the oil, which will have partially solidified in the refrigerator. Place the chops back in the dish, and cover with red wine. Refrigerate for 4 hours.
• Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Saute chopped onion until tender. Place the lamb chops into the skillet, cover, and cook for 8 to 10 minutes on each side.

MARLO THOMAS'S CREOLE LAMB CHOPS

Steps:

• Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole.
• Wipe out the skillet with a paper napkin or towel; put in the oil and heat.
• Add the onions and green pepper.
• Brown lightly; then add tomatoes and seasonings.
• Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops.
• Bake tightly covered for an hour in a preheated 350F oven.

CREOLE LAMB CHOPS WITH PORT WINE DEMI

Steps:

• Preparation for Creole Lamb Chops with port Wine Demi:
• In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
• In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
• Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely.
• With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions.
• Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.

CREOLE CHOPS

Steps:

• Coat chops with flour; brown in oil.
• Remove and keep warm.
• In drippings, saute onion, green pepper, celery, and garlic.
• Stir in tomatoes, and spices.
• Return chops to pan.
• Bring to a boil.
• Reduce heat and simmer for 15 minutes.