For this dish you will need: as many lamb chops as per person at the dinner table. Molasses, onion, garlic, sherry and Worcestershire sauce. As a garnish, and while searing the chops, use a few fresh sprigs of rosemary.
The side dish for this meat delight was au gratin potatoes. Now, to get started, marinate the chops in Worcestershire sauce. Then move on to the potatoes; wash, peel and slice thin to be layered in a glass baking dish drizzled with olive oil and dried herbs.
Once you have layered the potato slices to the brim of the dish, pour over the top 1/2 cup of chicken stock, 1/2 cup of milk and smooth over the top 4 tbs of mayonnaise. Sprinkle with fresh herbs and a pinch of salt. Bake at 375 until bubbling. Prior to serving, grate Swiss and smoked Gouda over the top, let crisp on top.
When the au gratin is nearly finished, chop one onion and 2 gloves of garlic. In a medium sz. skillet, saute in olive oil and a bit of sherry, and 1 tbs of molasses. Cook until caramelized. Push aside in the skillet and lay in the chops to sear on all sides.
Once seared, top with a quick pour of sherry to each chop. Bring back the sauteed onion and garlic and pour in 1/4 cup of soup stock (beef/turkey). Turn up the heat until it roars and then reduce the heat to cover while you make a leafy green salad.
The flavor is absolutely delicious!
~ Tutti a Tavola
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