Good Morning America Recipes

Grilled Lamb Chops with Lentils, Lamb Sausage and Quince Mostarda

From 'Chef's Table'

Chefs Table: Lamb With LentilsA Voce chef Missy Robbins grills chops with sweet and savory sides.
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Servings:8
Difficulty: Difficult
Cook Time: min

Ingredients

  • For the Lamb Chops:
  • 2 rack lamb— cut into 32 chops
  • 2 cup of rosemary, chopped
  • 1 cup garlic, finely chopped
  • 2 cup extra virgin olive oil (1/2 cup for cooking)
  • Salt and pepper to taste
  • For the Mostarda:
  • 5 lbs. apples, quince or fruit of choice
  • 2 ½ pounds sugar
  • 2 cloves garlic, smashed
  • 2 sprigs thyme
  • 2 tablespoons mustard oil
  • For the Sausage:
  • 1 lb. lamb shoulder, cut into small pieces
  • 5 oz. lamb breast, cut into small pieces
  • 3.5 grams sugar
  • 10 grams salt
  • Pinch fennel seed, ground
  • Pinch calabrian chili, ground
  • 17.5 grams fennel, 1/8 inch dice
  • 16 grams onion, 1/8 ince dice
  • 5.25 grams garlic, chopped fine
  • 1 oz. sparkling water
  • 2 tbs olive oil
  • For the Lentils:
  • 4 ounces Umbrian lentils
  • 1 ounce onions, 1/8 inch dice
  • 1 cup chicken broth
  • 1 cup veal stock
  • 1 bay leaf
  • Salt to taste
  • 1 tablespoon olive oil
  • Cooking Directions

    For the lamb chops:

    Combine rosemary, lamb and 2 cups of the olive oil. Rub marinade on each individual chop and let sit for at least two hours—overnight is ideal. Heat a grill to high (use a grill pan on top of a stove if a grill is unavailable) season the lamb chops generously on each side with salt and pepper. Drizzle olive oil on the chops, and place on grill for 3 minutes on each side to cook to medium rare.

    For the mostarda:

    Peel and applicable, core the fruit. Cut the halves in half again. Mix the fruit and the sugar together, cover and let sit in the refrigerator overnight. After sitting overnight the fruit and sugar together will have formed a syrup. Drain the syrup from the fruit into a sauce pan. Place the garlic and thyme in the pan and bring to a boil. Pour the warm syrup over the fruit and let sit overnight again. Repeat this process four more times. After the fifth time of the process add the mustard oil, remove the thyme and garlic and store in a glass jar.

    For the sausage:

    Put the lamb shoulder and lamb breast through the grinder and aside (make sure the meat and the grinder is very cold so the fat does not break down and melt) . In a pan on medium low heat with the olive oil sweat the fennel, garlic and onions until very tender and slightly caramelized. Set aside and cool. Combine the meat, vegetables, spices, salt and sugar and mix until combined well by hand. Add in the sparkling water.

    For the final dish make small nuggets of sausage and seer in a pan with a touch of olive oil on high heat. Cook until cooked all the way through. Add to the cooked lentils.

    For the lentils:

    In a small sauce pot on low heat sweat the onions until tender in the olive oil. Add the lentils and cover with chicken stock and veal stock and add the bay leaf. Cook on low heat until the lentils are tender. Season with salt to taste.

    Set aside each element and plate


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