Boil yellow potatoes in lightly salted water. When cooked, remove from water, peel and coarsely chop. Then boil cauliflower until cooked. Place both in a sauce pot with extra virgin olive oil and season with salt and black pepper. Whip with a wooden spoon to form a rustic chunky puree. Set aside and keep warm. Heat a large saute pan. Season lamb chops with salt and black pepper. Saute chops at high temperature on both sides until brown, yet still very rare. Discard oil and lower temperature to medium. Add fresh extra virgin olive oil to pan, sliced garlic, rosemary sprigs and unsalted butter. Cook until butter and garlic are golden brown and lamb is medium rare. Deglaze with red wine vinegar, balsamic vinegar, tomato paste and crushed tomatoes. Remove lamb chops, set aside and keep warm. Raise heat to high and add chicken broth or lamb broth, reduce and strain. In pot bring reduced sauce to a boil and add butter, salt and black pepper to taste. Arrange lamb chops with potato-cauliflower puree, then glaze chops with sauce and garnish with fresh rosemary sprigs. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9094 - PAUL BARTOLOTTA
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|Serving Size: 1 Serving (5443g)|
|Recipe Makes: 1|
|Calories from Fat: 13589 (84%)|
|Amt Per Serving||% DV|
|Total Fat 1509.9g||2013 %|
|Saturated Fat 557.8g||2789 %|
|Monounsaturated Fat 750g|
|Polyunsanturated Fat 127.5g|
|Cholesterol 1463.8mg||450 %|
|Sodium 15179.8mg||523 %|
|Potassium 21944.5mg||577 %|
|Total Carbohydrate 498.5g||147 %|
|Dietary Fiber 90.6g||362 %|
|Sugars, other 407.9g|
|Protein 192.2g||275 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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