24 August 2010
I have been having Le Creuset envy for years. I am rarely envious of other peoples stuff, lives etc. but the Flame Le Creuset dutch oven brought out the green eyed monster in me like nothing else!
I could imagine myself happily braising any number of meats in bright green olive oil, sprinkling herbs and sniffing the steam on a cool autumn evening. I admit, I just didn't want to spend so much money on a pan, no matter how much I coveted it! This is where my most fabulous husband walks in....John bought it for me!!! (I think he was seriously embarrassed by my drooling every time I walked into a shop that stocks them. Really, he is just always thinking of me and being generous and kind. I am a lucky woman.)
My pan ownership up till now has been a Farberware set given to me as a wedding gift from my Grandmother(previously mentioned Frances Prochaska). I love them. I will never part with them. She has bought the same shower and wedding gift for every woman in our immediate family! I believe each of us still has them, how is that for tradition and longevity?
So...here was my first creation. It's summer, so I wanted to keep stovetop/oven use to a minimum, yet really get the feel for my new precious pot! I had half of a bottle of less-good-than-expected Zinfandel and a couple ideas.
6 Lamb chops
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Black or Green Olives, finely chopped (I used green, no black olives in fridge!)
2 Tablespoons Orange Zest
2 Tablespoons Fresh Sage, chopped
1 Clove Garlic, minced
Salt & Pepper
1 Cup Red Wine
1 Cup Beef or Lamb Stock
Mix all ingredients except wine and stock and marinate lamb chops 6 hours or overnight.
I actually drained the marinade into my dutch oven and over high heat seared my lamb chops until just browned on each side. Reduce heat and add wine to deglaze pan and then add cup of stock. Reduce heat to simmer and simmer, covered about 40 minutes.
I needed a bit of "sauce" with this, wanted something fresh tasting so here's what I came up with:
1/2 Fennel Bulb, cleaned and thinly sliced
2 Tablespoons Balck or Green Olives, chopped
1 Orange, peeled and finely chopped (I used the inside of the afore mentioned zested orange)
Salt & Pepper to taste
Drizzle of EVOO
In a saute pan over medium high heat, drizzle with EVOO and add fennel. Cook until the fennel just begins to lose it's crunch, add remaining ingredients and saute about 4 minutes or until orange pieces have slightly carmelized. Garnish each lamb chop with a spoonful of sauce.
You could totally throw some red pepper flakes in this for a bit of heat if you'd like!