The Creoles of New Orleans were fanciers of lamb. When the Viala
family, builders of the old Lafitte's Landing Restaurant near the
Sunshine Bridge, left New Orleans to construct their plantation
in Donaldsonville, their love for lamb accompanied them to this
city. An integral part of the success at achieving the perfect flavor
in this lamb dish is created by marinating the chops for no less
than 2 hours at room temperature.
INGREDIENTS FOR MARINADE:
- 12 lamb chops, 1/2-in thick
- 1 cup vegetable oil
- 1/4 cup red wine vinegar
- 1/4 cup Worcestershire sauce
- 2 tbsps tarragon, chopped
- 2 tbsps thyme, chopped
- 2 tbsps basil, chopped
- 2 tbsps garlic, chopped
In a 1-qt mixing bowl, combine oil, vinegar and Worcestershire.
Using a wire whip, blend thoroughly while adding tarragon, thyme,
basil and garlic. Season to taste using salt and pepper. Place lamb
chops on a large cookie pan and top with the marinade. Rub the chops
well in the mixture, cover and allow to sit at room temperature
for 2 hours.
INGREDIENTS FOR SAUCE:
- 1/2 cup melted butter
- 1/4 cup shallots, minced
- 1/4 cup green onion, sliced
- 1/4 cup garlic, minced
- 1 cup oyster mushrooms
- 1/2 cup port
- 2 cups demi-glace or brown sauce
- salt and pepper to taste
In your home-style grill, place charcoals over to one side or light
half of the gas burner if propane. Once pit is hot, sear chops,
4 at a time until grill marks appear and chops are golden brown,
approximately 1 to 1 1/2 minutes on each side. Be careful as the
marinating mixture may flare up when the chops are placed on the
grill. Take care not to scorch or burn in the process. Place seared
chops on opposite side of grill and continue until all chops are
seared. With the chops sitting off to the side of the heat, close
lid and allow to cook until center temperature reaches 128 degrees
F for medium-rare.
While chops are grilling, melt butter in a 12-in saute pan over
medium-high heat. When butter is hot, add shallots, green onions
and garlic. Saute 3 to 5 minutes, or until garlic browns lightly
around the edges. Add mushrooms and saute an additional 2 to 3 minutes.
Deglaze with port and reduce the liquid by 1/2 volume. Add demi-glace,
bring to a low boil, reduce to simmer and season to taste with salt
and pepper. Keep warm until lamb chops are ready to serve.
When lamb is ready, place 2 chops in the center of a serving plate
and top with 1 1/2 oz of brown sauce.