The Best Way to Cook Lamb Chops! | Chef Jean-Pierre

By Chef Jean-Pierre · 45 min

Ingredients

Instructions

1. Season the lamb chops with salt and pepper. Heat olive oil in a sauté pan until it reaches 365°F / 185°C, then sear the chops for 1 to 2 minutes per side, longer if you want them more cooked.
2. Take the chops off the heat and let them rest at room temperature for at least 30 minutes.
3. Preheat the oven to 400°F / 205°C.
4. Spread a thin layer of the cheese mixture over each chop, then coat each chop completely in the bread crumb mixture.
5. Bake for 5 to 7 minutes, until golden brown and cooked to your liking: 120°F / 125°C for rare, 135°F / 140°C for medium.
6. For the cheese mixture, stir the mascarpone together with the garlic, parsley, thyme and sun-dried tomatoes.
7. For the rutabaga mash, peel and chop the rutabaga, then poach it as you would a potato until very tender.
8. Drain the rutabaga and put it in a food processor with the butter, fresh thyme, maple syrup and hot sauce, then blend.
9. For the sauce, heat 2 tablespoons of sweet butter in a saucepan. Once hot, add the shallots and cook until light golden brown.
10. Add the dried berries, sage, balsamic vinegar, wine and beef stock. Simmer over low heat for 30 minutes, thickening to your liking with a cornstarch roux.
11. Stir in the bourbon and the remaining butter off the heat.
12. For the broccolini, poach in water until tender, then plunge immediately into ice water to stop the cooking and keep the bright green color.
13. To serve, reheat the broccolini in a pan with garlic olive oil, salt, pepper and red onion.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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