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.
Serves 4
-
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
1. Prepare
an outdoor grill and heat to hot. Alternatively, preheat the broiler.
2. 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.
3. 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.
4. 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.
