Ripe autumn olives, an invasive but delicious tree berry, are slightly sweet-tart and pleasingly tannic. The tangy hit of flavor from the autumn olives is the perfect foil to rich, buttery lamb chops, encrusted in cumin, coriander, and black pepper. This recipe is a perfect way to make something special and celebrate the holidays. You will be blown away by how tasty this creation is!
- 2 tbsp shallots, finely chopped
- 1 tbsp grain mustard
- 1 tsp Dijon mustard
- 1 tsp pickled mustard seeds
- 1/4 cup plus 1 tbsp autumn olive jam - cranberry or lingonberry preserves substitute nicely
- 1 tbsp La Tourangelle Herbs de Provence Oil
- 1/4 cup dry white wine
- 2 sprigs fresh thyme
- 1 rack of lamb (8 chops / ~1.6lbs), rib bones frenched and cut into individual chops
- 1 tsp cumin seeds, toasted and ground using a mortar and pestle
- 1 tsp coriander seeds, toasted and ground using a mortar and pestle
- 1/4 tsp freshly cracked pepper
- 1 tbsp La Tourangelle Garlic Oil
- Kosher salt
- Fresh rosemary and thyme sprigs, to garnish
For the mostarda:
For the seared lamb chops:
Heat the La Tourangelle Herbs de Provence Oil in a small saucepan over medium heat. When hot, add the shallots. Saute shallots until lightly browned, stirring occasionally to prevent them from burning, about 8-10 minutes.
- Add the white wine, stir to incorporate, and cook until reduced by 1/2-inch.
- Add the thyme sprigs, mustards and mustard seed, and a pinch of salt and stir all together until uniform.
- Cook for an additional minute, then add the preserves or jam. Stir to combine and cook for 5-7 minutes over medium heat to meld the flavors, stirring occasionally, lowering heat as needed to avoid the mixture from bubbling too vigorously.
- Remove from heat and allow to cool fully, then transfer to a jar. This step can be done 3 days in advance and kept sealed in the refrigerator. Before using, allow it to come to room temperature.
Seared lamb chops:
- Set lamb chops on a rimmed tray and pat dry. Season all chops on both sides with salt. Allow to come to room temperature for 30 minutes - 1 hour before searing. Combine toasted spices and cracked pepper together in a shallow bowl and coat the edges of each chop in the spice mixture.
- Get a large cast iron skillet hot, set over medium-high heat. Drizzle La Tourangelle Garlic Oil into pan and swirl to coat. Sear 3 chops at a time, 3 minutes undisturbed on the first side, 2 minutes for the second, to cook to medium. Transfer finished chops to a plate as the remaining chops cook.
- Place the mostarda jar or a small bowl of it, with a spoon for serving, onto a serving platter, surrounded by the lamb chops. Frame with fresh herb sprigs, bring to the table, and eat at once.