From the Art of Eating article in April 2017.
Seared Lamb Chops with Calabacitas and Red Wine Sauce
From Eloisa restaurant in Santa Fe.
Makes 6 servings
- 12 large northern New Mexico top-quality lamb chops
- 4 tablespoons olive oil
- 1 bunch rosemary
- Finishing salt (Maldon or Cyprus flake sea salt, preferred)
- 4 cups red wine
- 1 sprig fresh thyme
- 3 cascabel peppers
- 8 ounces sweet butter
- 1 small Spanish yellow onion, diced
- 2 medium zucchini, diced
- 2 medium yellow squash, diced
- 1 large poblano pepper, diced
- 4 tablespoons olive oil
- Salt and pepper to taste
- Heat the grill and marinate the chops in 2 tablespoons olive oil and rosemary.
- In a medium saucepan, mix the cascabel chiles, wine, fresh thyme, and onion.
- Over a medium simmer, reduce the liquid to half. With a slotted spoon, remove the herbs and chiles.
- In a large sauté pan, heat 2 tablespoons olive oil over medium heat, then add zucchini, yellow squash, and poblano peppers. Season to taste. Sauté vegetables until tender.
- Season the lamb chops with salt and pepper and cook until medium rare, about 5 minutes on each side. Let chops rest on paper towels.
- Over high heat, warm the red wine sauce. Whisk in the butter until melted and the sauce is lightly thickened.
- Spoon vegetables in the middle of each dinner plate and place 2 chops over them. Cascade the red wine sauce over the chops and sprinkle meat with finishing salt.
