Lamb Rack Chops over Toasted Baguette topped with a Slice of Brie
Rice Wine Vinegar Blue Agave Mint Sauce and Walnuts
Recently in Las Vegas, we had an awesome tapas & sherry dinner at Julian Serrano which I wrote about here. One of the dishes was called “beef and cheese” prime tenderloin/ brie cheese/ honey/ walnuts (it’s pictured above).
Julian, I stole your concept for my lamb dish!
Rice Wine Vinegar Blue Agave Mint Sauce and Toasted Walnuts
Organic agave is a natural sweetener extracted from the heart of the agave plant.
It is 25% sweeter than sugar.
Heat one part rice wine vinegar to two parts water, bring to boil. Add one part organic blue agave (or to taste). Finish by adding finely chopped fresh mint. Turn off heat and let steep, covered, 15 minutes.
As a side note, I am entertaining a house guest. His name is Stanley Lambchop aka Flat Stanley. So, lamb chops are naturally on the menu!
My nephew Stone’s second grade class has just finished reading the book Flat Stanley by Jeff Brown. In the story, Stanley is flattened, but not hurt, when a bulletin board falls on top of him. His parents, Mr. & Mrs. Lambchop, send him on a vacation (in an envelope) to visit relatives.
Each student in Stone’s class has chosen a friend or relative to entertain Flat Stanley on another trip. Stone chose me! I was instructed to dress Stanley in a way to reflect his visit to Los Angeles, so we borrowed Kobe Bryant’s Laker uniform! Now Stanley is ready to explore San Pedro, Los Angeles, and the Port.
In a few weeks he will return to Chicago (in an envelope) with photos and a journal of his trip. Stone’s class will mark each location that Stanley has visited on a world map. They are excited to see the places where Stanley Lambchop went on his globetrotting adventure!
Darko, the most awesome butcher, was happy to play along and show Flat Stanley with the lamb chops!
San Pedro, CA
Check out Flat Stanley’s adventures this month on my San Pedro Daily Photo blog here.
Lamb Rib Chops – Cut from the Rack
Cooked to Medium with a Nice Crust:
Coat the cold chops with olive oil, season with salt and pepper.
Place them in a heated pan on medium-high heat for 4 minutes on each side.
Place the pan in a 400 degree oven for 4 minutes.
Let rest before serving.
Toast sliced French bread, then top with a small square of brie cheese.
Place lamb on top of brie toasts, then pour agave mint sauce over the meat.
Scatter toasted walnuts in the sauce and garnish with fresh mint.