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Maple Glazed Winding Brook Farm Lamb Chops with Vermont Vegetable Salad
Servings per recipe: 2
- 6 ea Local Lamb Chops
- 1 t Shallots, Peeled and Chopped
- ½ t Garlic, Peeled and Chopped
- 1 T Vermont Maple Syrup
- 1 T Mixed herbs chopped
- 1 T Dijon Mustard
- 2 t Vegetable Oil
- 1 t Olive Oil
- 4 oz Local Greens
- 1 ea Medium Beet, Washed
- 1 ea Watermelon Radish, Sliced thinly
- ½ C Demi Glace
- Freshly Ground Black Pepper & Salt to taste
- In boiling water, cook the beet until fork tender, about 45 min.
- Remove the beet from the water, and chill.
- Peel the skin off of the beet and slice, then arrange the beets and radishes over a mounded plate of local greens. Reserve.
- Season lamb chops evenly with salt and pepper.
- In a medium sauté pan, heat vegetable oil until smoking, then sear the lamb chops over high heat, 1 minute on each side, then remove them from the pan and reserve.
- Pour off excess fat from the pan, and return the pan to the heat. Add the olive oil, shallots and garlic and sauté for 30 seconds, being careful not to burn them.
- Add the maple syrup, mustard, demi glace and herbs to the pan, and stir together, cooking the mixture until it thickens and reaches a sauce consistency.
- Season to taste with salt and pepper
- Add the lamb chops back into the pan, cooking for an additional 30 seconds for medium rare, and constantly basting the chops with the sauce to give them a nice glaze.
- Arrange the chops on the salad, and drizzle the sauce over the lamb and salad.
* Demi glace can be found in our local gourmet food store and at your grocery store butcher department
* Use any herbs you enjoy. We love rosemary, thyme and parsley.
Potato & Ramp Vichyssoise
Yield: 6 people
- 1 pound Russet potatoes, peeled and
cut into 1-inch cubes
- 1 Tbl salted butter
- 1 1/2 cups dry white wine
- 10 each ramps or scallions, use only the white parts and 2 inches of the green,cut into 1/2 inch pieces. Remove the rest and chop; reserve as a garnish if desired.
- 1/2 cup heavy cream
- 2 1/2 cups chicken or vegetable broth
- 1 sprig rosemary
- 3 sprigs thyme
- 1 cup whole milk
- To taste, salt
- To taste, fresh ground black pepper
Method for the Soup:
- Over medium heat, melt the butter in a sauté pan, and lightly sauté the ramps (or scallions) until they are transparent, but do not have color.
- Add the wine and simmer for 2 minutes.
- Add the potato, broth and herbs, and bring it to a boil. Turn the heat down to medium/low, and allow it to simmer until the potatoes are very tender, about 25 minutes.
- Stir in the cream bring it to a low boil, then reduce the heat to medium low and simmer for 5 minutes.
- Season with salt and pepper to your own taste, then remove the herbs.
- Purée the soup and strain it if you would like it to have a silky texture. This is optional—it will be delicious even without straining it!
- Pour the soup into a cold bowl and chill the soup for at least 2 hours.
- Add the milk to adjust the consistency.
If you like it thick, you may not need it all.
- Re-season with salt and pepper if necessary.
To serve, pour very cold soup into bowls and garnish with the reserved, chopped ramp leaves or scallion tops.
For a special, decadent finish:
- Drizzle the top with a touch of white truffle oil
- Top with sour cream, diced smoked salmon and chopped chives