The London Chop House's Double Cut Lamb Chops - New York News

The London Chop House's Double Cut Lamb Chops

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(WJBK) -

Get this recipe courtesy of Robert Scherer, executive chef at The London Chop House in Detroit. Learn more at www.thelondonchophouse.com.

The London Chop House will be one of 25 local restaurants featured at DIFFA's Dining by Design on Sept. 26 from 6-11 p.m. For more information or to purchase tickets, please visit www.michiganaidscoalition.org.

Double Cut Lamb Chops

Ingredients:
2 double bone cut lamb chops
½ Cup Grilled Vegetable Ratatouille
1 oz Worcestershire
1 oz Mustard Vinaigrette
1 tsp Garlic Minced
1 tsp Shallot Minced

1. Heavily season both chops with salt and pepper
2. Place in hot pan and sear both sides until browned
3. Place chops in oven or under broiler and cook until they reach an internal temperature of 115 degrees
4. In a second hot pan place a small amount of cooking oil
5. Sauté Garlic, Shallot, and Ratatouille in the pan until vegetables are hot and still crisp.
6. Toss Ratatouille with 1 oz of Mustard Vinaigrette in the pan
7. Place Ratatouille in the center of the plate.
8. Lean the finished and rested lamb over the Ratatouille bones tilted up
9. Drizzle the lamb and then around the plate with 1 oz of Housemade Worcestershire

Ratatouille
¼ C Red onion
¼ C Red bell pepper
¼ C Zucchini
¼ C Yellow Squash
¼ C Eggplant
¼ C Grape Tomato Halved

1. Cut all vegetables into 1 inch cubes and roast and 350 until par cooked
2. Mix with grape tomato halves

Mustard Vinaigrette
2tbs Dijon mustard
1tbs White wine vinegar
2tbs EVOO

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