 MARINATED LAMB CHOPS WITH
MORELS
If fresh morels aren't available, substitute fresh cremini or button
mushrooms. Marinating the chops overnight dramatically intensifies
their flavor.
Preparation time: 20 minutes
Total time: 1 hour 5 minutes
(including 1 hour marinating)
Serves: 4
8 one-inch rib chops (about 2 pounds)
Salt and freshly ground black pepper, to taste
1 clove garlic, thinly sliced
2 strips (1 inch each) lemon peel
1 tablespoon chopped fresh thyme
2 tablespoons olive oil
1/3 cup sherry vinegar
4 tablespoons unsalted butter
1 shallot, minced
1/2 pound fresh morels, trimmed and thoroughly cleaned
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
1/2 cup dry white wine
1. Pat the chops dry and season with salt and pepper. In a large dish,
combine the garlic, lemon peel, thyme, olive oil, and vinegar. Add the
chops and turn to coat. Marinate at room temperature 1 hour.
2. Melt 2 tablespoons butter in a small skillet over medium-high heat.
Add the shallot and cook, stirring constantly, until softened, about
2 minutes. Add the morels and cook, stirring until just beginning to
release liquid, about 5 minutes. Stir in the parsley, and season with
salt and pepper. Set aside.
3. In a large skillet, melt the remaining 2 tablespoons butter with
the oil over medium-high heat. Pat the chops dry and season again with
salt and pepper. Add the chops to the skillet and cook until brown on
the outside and slightly pink in the center, about 5 minutes per side.
(Cook in batches if necessary.) Transfer to a warmed plate and keep warm.
4. Pour off the fat from the skillet and add the wine. Stir, over high
heat, scraping up bits from the bottom. Boil until reduced by half. Add
the morels and cook over medium-low heat until warmed through, 2 to 3
minutes. Return the chops to the skillet and coat with pan juices until
warmed through, about 2 minutes. Serve topped with morels.
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