February 1, 2025

Whole Grain Mustard & Herbes de Provence Lamb Chops

This recipe involves bringing in Dijon mustard, Herbes de Provence, and perfect marination for a moist and seasoned lamb chop. Serve with Roasted Yams and Pesto Brussel Sprouts. The acidity and bright fruit notes of our Heirloom Pinot Noir acts as a nice foil for the earthy richness in the lamb. Pairs with our Heirloom Pinot Noir.

You'll Need

A few large bowls
Marinade brush
Aluminum foil
Stock pot
Fine-mesh sieve
Blender
Cast iron skillet
Large pot
A few oven safe baking sheets

Directions for the Marinade for Lamb

2 racks of lamb cut into lollipops
½ cup Dijon mustard
1 Tbsp Herbes de Provance
2 Tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
2 Tbsp chopped fresh rosemary
2 Tbsp honey
1 Tbsp salt
1 tsp black pepper

Cut racks of lambs into lollipops
Combine all ingredients in a bowl.
Brush on lamb lollipops
Cover with aluminum foil and marinade for 4

Directions for Bordelaise Sauce

1 lb lamb bones
1 Tbsp tomato paste
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 yellow onion, thinly sliced
6 garlic cloves
3 cups medium-dry red wine
8 cups chicken or lamb stock or water

Heat oven to 350°F.
On a baking sheet, roast bone for 30 minutes
In a stock pot over medium heat, cook tomato paste for 5 minutes.
Add vegetables, garlic, and red wine and cook until liquid is reduced to half.
Add bones and stock, making sure liquid covers bones.
Reduce heat to medium-low and cook until liquid thickens to a demi-glace (coats the spoon)
Remove bones, garlic, and vegetables and strain sauce through a fine-mesh sieve.
Salt and pepper to taste

Directions for Roasted Yams

3 garnet yams, peeled and cut into 1-inch medallions
3 Tbsp olive oil
½ tsp salt

Heat oven to 400°F
In a large bowl, toss yams, oil, and salt
On a sheet pan, roast yams until small knife inserts without resistance.

Direction for Yogurt Sauce

3 Tbsp olive oil
1 tsp Espelette pepper or paprika
2 Tbsp honey
1 cup Greek yogurt
2 limes, juice and zest
2 scallions, thinly sliced
2 Tbsp chopped cilantro

Combine all ingredients in a bowl and salt to taste

Direction for Pesto for Brussel Sprouts

1 cup arugula
1 bunch mint
1 bunch fresh tarragon leaves
1 bunch fresh parsley leaves
1 bunch fresh basil leaves
1 garlic clove
1 Tbsp honey
3 Tbsp sherry vinegar
4 Tbsp grated parmesan cheese
5 Tbsp olive oil
Large bowl of ice water

In a large pot, heat water to boiling.
To blanch herbs and arugula, place leaves in a sieve. Please sieve with leaves into boiling water for 1 minute. Transfer sprouts to a large bowl of ice water. When cooled, dry on a kitchen towel.
Plunge into a large bowl of ice water to cool.
Drain and transfer leaves and all remaining ingredients to blender and blend until smooth, adding more olive oil, if necessary, to achieve desired consistency.
Season with salt to taste

Direction for Brussel Sprouts

1 lb Brussels sprouts, cut in half
1 Tbsp salt
3 to 4 Tbsp olive oil, duck fat, or rendered bacon fat
Juice of ½ lime
Large bowl of ice water

In a large pot boil water and season water with salt blanch Brussel sprouts for 2 minutes, stirring constantly.
Transfer sprouts to a large bowl of ice water.

Directions to Serve

In a cast iron skillet on medium heat, sauté marinated lamb lollipops for 4 minutes on each side, until medium rare. Set aside and rest for 10 to 15 minutes.
To serve, plate lamb and Bordelaise Sauce with Roasted Yams with Yogurt Sauce and Brussels Sprouts with Pesto.