Sauteed Lamb Chops Glazed in Balsamic Vinegar (Agnello all'Aceto Balsamico)
- 6 yellow potatoes
- 1/2 head cauliflower
- 1/4 cup extra-virgin olive oil
- 1/2 cup extra-virgin olive oil
- 12 lamb chops, trimmed of fat (reserve scraps to make a lamb broth, if desired)
- 8 cloves garlic, sliced
- 12 sprigs rosemary (4 for garnish)
- 4 tablespoons unsalted butter
- 1 cup red wine vinegar
- 2 cups balsamic vinegar
- 1/2 cup tomato paste
- 1 cup tomatoes, crushed
- 2 cups chicken stock or, preferably, lamb broth
- salt and freshly ground black pepper
- Boil yellow potatoes in lightly salted water.
- When cooked, remove from water, peel and coarsely chop.
- Boil cauliflower until cooked.
- Place both in a saucepan with olive oil and season with salt and pepper.
- Whip with a wooden spoon to form a chunky puree.
- Set aside and keep warm.
- Heat at least half of the oil in an Oster® Electric Skillet.
- Season lamb chops with salt and pepper.
- Saute chops at high temperature on both sides until browned yet still very rare.
- Discard all cooked oil and lower temperature to medium, adding remainder of the oil, sliced garlic, eight rosemary sprigs and unsalted butter. Cook until butter and garlic are both golden brown.
- Deglaze with red wine vinegar, balsamic vinegar, tomato paste and crushed tomatoes.
- Remove lamb chops when medium rare, or continue to cook to desired doneness. Set aside and keep warm.
- Raise heat to high temperature and add chicken or lamb broth.
- Reduce sauce and add salt and pepper.
- Arrange lamb chops on top of a spoonful of potato-cauliflower puree.
- Glaze chops with sauce and garnish each plate with a fresh rosemary sprig.