Prep time: 20 minutes
Inactive prep time: 25 minutes
Cook time: 20 minutes
Total time: 1 hour 5 minutes
Yield: 4 servings
- 8 (2-inch thick) lamb T-bone chops (about 2 pounds)
- Emeril’s Essence Creole Seasoning, recipe documented in Episode 1 Salads & Dressings, to taste
- 2 teaspoons olive oil
- 1/2 cup thinly sliced onion
- 10 cloves garlic, whole
- 2 sprigs fresh rosemary
- 1/2 cup dry red wine
- 1/4 cup balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons (3/4 stick) butter, cut into medium dice, optional
- Rustic Smashed Spinach Potatoes, recipe follows
- Rustic Smashed Spinach Potatoes
- 1 pound small Yukon gold potatoes
- Kosher salt
- 3 cups pre-washed fresh baby spinach
- 1/2 cup sour cream
- 3 tablespoons butter
- Freshly ground black pepper
- Bring chops to room temperature and season with the Creole seasoning.
- Heat the olive oil in a 10-inch saute pan over medium-high heat. Add the chops and brown on one side for 4 to 5 minutes.
- Flip the chops and nestle the onion, whole cloves of garlic, and rosemary sprigs between. Cook for 3 minutes longer.
- Deglaze the pan with the red wine and balsamic vinegar, scraping up all the brown bits. Add the salt, and pepper, and cook for 2 to 3 minutes longer, for medium-rare.
- Lamb T-Bones with Rosemary – continue
- Remove the chops to a warm serving platter and serve the chops drizzled with the rosemary-balsamic sauce.
- Cook’s Note: If you would like an enriched sauce, after removing the chops, reduce the heat to low and whisk the butter in the pan in 3 separate additions, fully incorporating each addition before adding more; do not allow the sauce to boil.
- Serve the chops with the Rustic Smashed Spinach Potatoes.
- Combine all ingredients thoroughly.
- Yield: 2/3 Cup
- Balsamic Butter Sauce:
- Using a small pot, add the potatoes, salt, and enough water to cover. Top with a lid and bring to a boil and cook until fork tender, about 20 minutes. Drain the water, leaving the cooked potatoes in the pot, and return the pot to the burner over low heat.
- Add the spinach, sour cream, and butter, to the pot. Cover the pot, and cook until the spinach wilts. Remove the pot from the heat and using a potato masher, smash the mixture together until just combined, it should still be a little chunky.
- Season the potatoes with salt, and pepper, and serve hot.