Lamb Chops with Autumn Olive Mostarda
- 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.