𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐅𝐥𝐚𝐯𝐨𝐫𝐬
This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
🔸 8 Lamb Loin Chops (2 per person)
🔸 3 C brioche bread cut into chunks and toasted under broiler
🔸 1 ½ T chopped fresh rosemary
🔸 1/3 C finely grated Parmigiana Reggiano cheese
🔸 2 T chopped fresh shallot
🔸 1 ½ t kosher salt + ½ t black pepper
🔸 5 T Olivezia Rosemary Infused Olive Oil + 3 more T for cooking
🔸 2 T unsalted melted butter + 1 T for cooking
𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬
Take room temperature lamb and make sure they’re patted dry of any moisture.
Slice brioche bread and arrange on a baking sheet, and toast under broiler on both sides. Transfer toasted brioche pieces into a food chopper and gently blend until you get chunks that look similar in size to stuffing breadcrumbs. Don’t make them too fine! It should yield about 1 1/3 C of breadcrumbs. Add the rosemary, cheese, shallot, salt, and pepper, and set aside. You can do this a few hours before. When ready to top the lamb, which is right before cooking them in the saucepan, blend the crumb mixture with the 5 T oil and 2 T melted butter. The mixture should just slightly come together when you squeeze it in your palm. If it needs more moisture, add some chicken stock, 2 T at a time and stir, until it starts to clump more easily. Don’t make into a paste. Should be just slightly crumbly.
Preheat oven to 375° F. Bring a large iron skillet or nonstick pan to high heat and add the 1 T butter and 3 T rosemary oil. When shimmering and very hot, place loin chops in the pan. If they won’t fit in one pan with plenty of room between, use 2 pans. Sear the lamb until caramelized on one side. About 2 minutes. Turn and sear the other side for about 30-45 seconds. Now pull off burner and working quickly, top each chop with 1/8 of the portion of brioche crumb mixture, pressing down to make sure most of it stays on top. Place pan in oven and cook for 8 minutes to medium rare. Remove, and plate with the rest of the meal ingredients.
𝐅𝐢𝐠 𝐚𝐧𝐝 𝐒𝐡𝐚𝐥𝐥𝐨𝐭 𝐑𝐞𝐝𝐮𝐜𝐭𝐢𝐨𝐧
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
🔸 1 half of a small shallot, sliced thinly
🔸 ¼ C Olivezia Fig Balsamic Vinegar
🔸 ½ C chicken stock (or a good Cabernet if you prefer)
🔸 ½ t salt + ½ t pepper
🔸 2 T salted butter
𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬
Do this at least 2 hours before serving — In a small saucepan heat 1 T of the butter and fry the shallots until very soft and fragrant. Remove from heat and let cook for about 1 minute then slowly add the balsamic and the chicken stock. Simmer on low for about 10 minutes, WATCHING IT CAREFULLY so it doesn’t burn or boil over, to reduce. Make sure it is bubbling a bit, so the evaporation continues. After 10 minutes, add the salt and pepper and the other 1 T of butter. Set aside to cool.
𝐏𝐮𝐫𝐞𝐞𝐝 𝐆𝐨𝐥𝐝𝐞𝐧 𝐁𝐞𝐞𝐭𝐬
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
🔸 4 medium golden beets, or about 2 C
🔸 ¼ C heavy cream
🔸 1 ½ t kosher salt
🔸 ¼ t black pepper
𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬
CAN DO THIS THE DAY BEFORE — 4 medium golden beets, or about 2 C worth when cooked and cut into large chunks, washed and wrapped tightly in foil. Bake in a 375° F oven on a middle rack, with the seal of the foil on the top (so it doesn’t drip on your oven!), for 45-50 minutes. Remove. Unwrap and let sit for about 5 minutes so you can handle them. Using a paper towel, rub the skin off each beet. Any peels that do not easily slide off gently remove with a paring knife. Cut into 2-inch chunks and add to a food processor, along with ¼ C heavy cream, 1 ½ t kosher salt + ¼ t black pepper. Blend until completely puréed. Keep warm or at room temperature until ready to serve.
𝐌𝐢𝐧𝐭 𝐆𝐫𝐞𝐦𝐨𝐥𝐚𝐭𝐚
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
🔸 2/3 C fresh Italian leaf parsley, very finely chopped
🔸 Chopped mint
The classic gremolata is made with just parsley, but you can add any herb you like or play with additional flavors. This simply adds chopped mint which wakes up the sweet flavor of the lamb and leaves out the garlic so it won’t compete with the brioche crust.
Recipe by: Camine Pappas | https://www.ifeellikecooking.com