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Blue Cheese Lamb, Veggies and Wine Sauce!

Posted on: May 9th, 2011

It’s amazing how delicious simple dishes can be, the secret lies in great ingredients thoughtfully paired. In this complete meal plan we’re stuffing lamb chops with blue cheese and serving with a delicious Port wine demi glace. For the veggie, it’s a Tian (like a casserole, but much better) made with squash and tomatoes over tender onions and topped with roasted red peppers and a tasty parmesan breadcrumb. The combination is amazing, and the Tian is also great with any roast or grilled meat.

Both recipes are below and can also be found on our website (along with 5,000 other great recipes), including variations for making the wine sauce yourself from Demi Glace and Port Wine.

Be confident, you can do this!  I strongly suggest using high grade local lamb, most folks in Colorado don’t realize that we’re blessed with some of the world’s finest lamb and beef locally – support your local farmers at Tony’s Markets.

A fabulous French tomato and squash casserole on sautéed onions, with roasted red peppers, herbs and a parmesan-breadcrumb crust. Paired with blue cheese stuffed lamb chops with wine sauce and zesty berry jam.

1 pound zucchini
1 pound yellow squash
1 pound small tomatoes
1/2 cup + Extra Virgin Olive Oil, separated
1 1/2 pounds onions, thinly sliced
sprigs of fresh thyme
1/2 tsp kosher or sea salt
1/2 tsp crushed red pepper
1/4 tsp coarsely ground black pepper
1 TBS all-purpose flour
1/4 cup Italian breadcrumbs
scant 1/2 cup Parmigiano-Reggiano, separated
Roasted red peppers
chopped fresh basil – garnish

Cut squash and tomatoes into 1/4-inch slices and lay out on dry kitchen towels. Sprinkle each side with fine sea salt. Allow the veggies to weep, turning occasionally, for at least 10 minutes. Pat excess salt and water away. Preheat the oven to 350 degrees F.

In a large skillet, heat several TBS olive oil over medium heat. Add the onions, one or two thyme sprigs, pinches of salt, crushed red pepper, and ground black pepper. Sweat over low to medium heat until the onions are softened but not browned.

In a large bowl, toss the zucchini and squash with flour to lightly dust. In a second bowl, combine 1/4 cup Italian breadcrumbs with 1/4 cup grated Parmigiano Reggiano (double it if you really like Parmigiano crust!)  Toss while slowly drizzling with olive oil, adding just enough to moisten crumbs.

Spread all the cooked onions in a layer on the bottom of a casserole pan with short sides. Arrange half of the squash and tomatoes on top of onions, shingling to create a thin layer. Top with gratings of pepper, pinches of lemon zest, a couple thyme sprigs, a few strips of roasted pepper, a light drizzle of oil and 2-3 TBS of Parmigiano-Reggiano. Repeat to create a second layer, finishing with moistened breadcrumb mixture. (Depending on the pan size, this can all be done in one layer).

Roast in the top of the oven until light golden brown and heated through (cook 20 minutes then start checking every 5 minutes – times vary with conditions). Cool 10 minutes before serving, garnishing each serving with fresh julienned basil leaves. Serves 6-8. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.comwww.TonyRosacciCatering.com

 

This includes a recipe for making the sauce yourself using demi glace and port wine – or keep it super simple by using More Than Gourmet’s Red Wine Sauce.

8 Rocky Mountain lamb loin chops, 1 1/2 inch thick
3-4 oz Stilton, Roquefort, Gorgonzola, or a premium American blue cheese
Tony’s breadcrumbs or plain breadcrumbs, as needed
Tony’s Euro-Crust or Z Blend Seasoning Rub – or sea salt, pepper and a medley of herbs

Sauce – or see shortcut below*
1/2 cup prepared demi-glace (More Than Gourmet suggested)
1 cup port wine
1 pat butter
Garnish: fresh mint and berries – Primo Berry Sauces or Chutneys would also be lovely!

Have your butcher cut wide pockets with small openings into your lamb chops and stuff generously with balls of blue cheese rolled generously in breadcrumbs (use plenty of crumbs, they will keep the cheese in the chop!). Season with Tony’s Euro-Crust or Z Blend – or salt, pepper and a medley of herbs if not available. Rest at room temperature up to 90 minutes while you heat grill and start sauce.

Re-hydrate Demi-glace according to package directions (you’ll need about 1/2 cup to serve 4-6.) Meanwhile reduce Port wine by half. Add to demi-glace and hold warm until time to serve. Just before serving, melt in a pat of butter. *Or see Sauce Shortcut notes below.

Grill chops to rare / medium rare, remove and rest 5 minutes. Serve with port wine sauce or Red Wine Sauce variation below. Mint and raspberries would make a lovely garnish, as would Primo Berry Sauces or Chutney. Serves 4-6 -Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.comwww.TonyRosacciCatering.com

* Sauce Shortcut: Simply warm one 11 oz container of More Than Gourmet Red Wine Sauce and serve over chops with berries.

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