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BETH’S DECONSTRUCTED LAMB STEW RECIPE
Serves 4
INGREDIENTS:
FOR LAMB:
8 single lamb chops, trimmed French style
2 garlic cloves, minced
1 tbsp (15 ml) fresh rosemary, minced
½ tsp (2.5 ml) salt
freshly cracked pepper
FOR STEW BASE:
1 tbsp (15 ml) olive oil
1 half yellow onion, sliced into half moons
2 carrots, cut into match sticks
15 oz (440g) diced San Marzano tomatoes
2 tbsp (30 ml) tomato paste
1/3 cup (80 ml) white wine
½ cup (120 ml)chicken broth
2 garlic cloves minced
1 tsp (5 ml) salt
freshly cracked pepper to taste
½ tsp (2.5 ml) dried thyme
½ cup (120 ml) frozen peas
1/4 cup (60 ml) fresh leaf parsley + 1 tbsp for garnish
Fleur de sel seat salt for finishing
METHOD:
The morning of, before you head off to work or school, prep your lamb. Lamb is pretty fatty as far as meats go and seeing as how we are going to grill this lamb, it’s better if we have the fat trimmed or French style.
In a small bowl combine the garlic, rosemary, salt and pepper and make a paste. Rub the paste all over the chops and cover with foil and pop in the fridge. The paste will infuse your lamb with all those delicious garlic and rosemary flavors while you are at work.
Then when you get home, remove the lamb from the fridge, rub off the paste and allow the lamb to come up to room temperature.
Then you can prepare the “stew base”.
In a large skillet heat the oil and saute the onions and carrots until tender. Add the tomatoes, tomato paste, wine, chicken broth, garlic, salt, pepper and thyme. Simmer until reduced by a third.
Meanwhile, heat a lightly oiled grill pan on med high heat until hot. Pat lamb dry and grill on both sides for 5-7 mins each for medium rare.
Add peas to stew base, stir until cooked through, then add parsley.
Transfer the stew base onto a deep serving platter, top with the grilled lamb, garnish lamb with fluer de sel sea salt and a little more fresh parsley. Enjoy!
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