Pan Seared LAMB CHOPS with Shallots and Mushrooms in a Brown Sauce Reduction – with Induction Cooking Instructions - scroll down for video.
There are two types of lambchops
- Rib Lamb Chop comes from the back of the lamb as a rack with a long bone attached “lollipop”
- Loin Lamb Chop boneless cut from the "eye" muscle of the loin and wrapped in a layer of fat (bacon). Referred to as Noisette in French means "little nut" or "kernel".
In this recipe we will be preparing Noisettes.
Caramelizing or browning the outer surface of the LAMB CHOP in a heavy high-quality stainless steel sauté skillet is the key to locking in the natural juices and flavor, and as a result of this unique process, tenderizes the CHOP during the finishing process of PAN-BROILING the meat.
EQUIPMENT: 11-inch sauté skillet
PREPARATION TIME: 30 minutes - Makes 2 servings
- 4 (about 3 - 4 oz.) Noisette Loin Lamb Chops bone in
- 2 shallots minced
- 6 or 8 baby portobella mushrooms chopped.
- 1 cup Brown Sauce - Demi-glace is an incredibly rich sauce that is made from reducing veal or beef stock.
- Rosemary sprigs for garnish or parsley
Preheat the skillet over medium-high heat 375°F (191°C) to Pittsburgh the CHOP sear in the pan on high heat 425° (218°C). On an induction range the pan will reach the precise searing temperature within 30 seconds, so you must have all ingredient prepared to begin cooking. When using gas or an electric range, allow to preheat for 2 to 3 minutes or more, then sprinkle a few drops of water in the pan. If the water droplets dance, the pan is hot enough. If the water droplets evaporate the pan is not hot enough. Place the CHOPS in the hot, dry pan. Pan Sear until the CHOPS release easily from the pan, 4 to 5 minutes. Remove from the skillet and set aside to rest.
Deglaze the skillet with the brown sauce, add the shallots and mushrooms and cook for 4 to 5 minutes.
To serve, plate the veal chops and top with sauce and sprigs of rosemary or chopped parsley.