Grilled Lamb Loin Chops with Wild Mushroom Ragout
I've mentioned that Master Meat Broth makes a great base for a sauce, and here it does just that, adding flavor intensity to a mixed mushroom ragout served with grilled lamb chops. Because lamb has such deep flavor, the ragout-chop combination is a match made in heaven. And you get those wonderful, meaty bones to gnaw on.
2 tablespoons extra-virgin olive oil
4 shallots, sliced 1⁄4 inch thick
8 ounces shiitake mushrooms, stemmed and quartered
8 ounces button mushrooms, quartered
8 ounces oyster mushrooms, torn in half
Kosher salt and freshly ground black pepper to taste
1 bottle dry red wine
2 quarts Master Meat Broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
8 loin lamb chops, about 3⁄4 inch thick
Four 1-inch-thick slices of baguette, toasted
1 tablespoon fresh mint cut into thin ribbons
- Prepare an outdoor grill and heat to hot. Alternatively, preheat the broiler.
- Heat a large saucepan over high heat. Add the oil and swirl to coat the pan. Add the shallots and sauté until soft, about 2 minutes. Add the mushrooms, season with salt and pepper, and sauté until soft, about 3 minutes. Add the wine, scraping the bottom of the pan with a wooden spoon to incorporate flavorful bits. Add the broth and thyme and reduce the heat and simmer until the mixture is sauce-like, 45 to 60 minutes. Correct the seasoning with salt and pepper and keep warm.
- Spray the grill grid or broiler pan with nonstick cooking spray. Season the chops with salt and pepper and grill or broil, turning once, until cooked, 4 to 5 minutes per side for medium-rare.
- Divide the baguette slices among 4 plates and top with all but 1⁄2 cup of the mushroom ragout. Place 2 chops on each plate. Drizzle with the remaining ragout, garnish with the mint, and serve.