Chef Pam Smith Pecan Crusted Australian Lamb Chops

  • Prep time 30Min
  • Cook time 30Min
  • Technique Pan Fry / Saute
  • Meat Lamb
  • Cut Loin
  • Serves 4

Pecan Crusted Australian Lamb Chops with Smokey Gouda Grits, Caramelized Brussels Sprout Leaves and Pomegranate Glaze

Ingredients

8 Australian lamb loins or rib chops (1-inch thick)
Pomegranate Molasses, homemade or Purchased
Fresh herbs or microgreens, for garnish
1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons Smoky Seasoning, recipe follows:

1 tablespoon smoked paprika
1 tablespoon minced onion
1 tablespoon garlic granules
1 tablespoon sugar in the raw
1 tablespoon black pepper
½ tablespoon lemon zest
½ tablespoon kosher salt
½ tablespoon dried thyme

Pecan Crumble, recipe follows:

2 tsp. extra virgin olive oil
½ cup Panko seasoned breadcrumbs
1/4 cup finely chopped pecans
4 cloves garlic, finely chopped
1/2 teaspoons creole seasoning
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped

Smokey Gouda Grits, recipe follows

2 teaspoons olive oil
2 shallots, minced or 1/2 cup diced red onion
1/2 cup red peppers, diced
1 tablespoons Jalapeno pepper or 1 Chipotle pepper in Adobo, seeded and minced
2 cloves fresh garlic, minced (1 teaspoon)
1 1/2 teaspoons Creole seasoning
3 ears grilled fresh corn, cut off cob
32-ounces 1% milk
8-ounces coarse grits or polenta (such as Bobs Red Mill)
4-ounces goat cheese, crumbled
8-ounces Smoked Gouda cheese, grated
1/4 cup chopped fresh herbs (flat leaf parsley, cilantro or chives)
1 teaspoon hot sauce, such as Cholula

Caramelized Brussels Sprouts, recipe follows:

1-pound brussels sprouts, trimmed, leaves separated
1 tablespoon olive oil
1 teaspoon Smokey Seasoning (or Creole seasoning, salt and pepper)
1 tablespoon grated lemon zest
Salt and pepper
1/4 cup grated Parmesan (1 ounce)

 

Method

Position the oven rack in the center of the oven and heat the oven to 400°F. Pat the lamb loins dry and season with smoky seasoning (or Creole seasoning, or salt and pepper). Set the chops aside at room temperature for 5 minutes. Heat the oil in a 12-inch oven safe skillet over medium-high heat until shimmering hot. Add the lamb chops to the skillet, and sear, turning once, until two sides are nicely browned, about 2 minutes per side. Evenly brush each chop with Dijon and then top each with the pecan crumble gently pressing it on so that it covers the top and comes partway down the sides. Place skillet in hot oven until crumble is golden brown and an instant-read thermometer inserted in the thickest part of a loin registers 125°F to 130°F for medium rare, 6-8 minutes or 130°F to 135°F for medium, 8 to 10 minutes. When out of the oven, add Pomegranate Molasses to pan and swirl with pan juices, or use it at room temperature when plating.

Smoky Seasoning

Method:

  1. Blend together all ingredients.

Pecan Crumble 

Method:

  1. In a small cast iron pan, heat the olive oil. Add the breadcrumbs and cook until golden brown, then add the pecans, garlic and creole seasoning, lightly sautéing. 
  2. Add herbs and mix together.
  3. Store in airtight container.

Carmelized Brussels Sprouts

Method:    

Place a rimmed baking sheet into an oven to heat to 400 degrees. Toss the brussels sprout leaves with oil and seasoning and roast until leaves are crisp and caramelized around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.

Smoky Gouda Grits

Method:    

In a pot, heat the oil; add the minced shallots and peppers and sauté until translucent. Add the garlic, creole seasoning and the corn, cook for 30 seconds. Add the milk and cook until just simmering, do not boil. Stir in the grits and continue stirring with cooking spatula until the mixture pulls away from the side of the pot. Remove from heat and stir in the cheeses and herbs. Add additional seasonings or hot sauce to taste. Serve immediately.

To Serve:

To serve, spoon Smokey Gouda Grits onto plate. Add two lamb chops, and sprinkle plate with Caramelized Brussels sprout leaves. Drizzle with the Pomegranate Molasses around the plate, and garnish with fresh herbs or microgreens

Chef Note: :

If pork chops and beef steaks are the only chops you sear, it’s time to try lamb chops. Lamb chops have a distinctively rich and savory flavor, and while they’re fancy enough for a dinner party, quick-cooking lamb chops also add delicious variety to weeknight meals.

Lamb loin chops look like mini T-bone steaks with both the loin and filet sold as part of the steak. Lamb rib chops are a carnivore’s lollipop — they’re the individual servings cut from a rack of lamb. Purchase lamb chops that are about one-inch thick, so that you can brown both sides without overcooking the center (for lamb, you are looking for a medium-rare cook, or 145oF). Lamb chops are smaller than similar cuts of beef or pork, so plan on two loin chops or two or three rib chops per person.

Make a Moment with Australian lamb this holiday season.
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