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Chef Scott Varnedoe's herb crusetd lamb chops

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BATON ROUGE - Chef Scott Varnedoe is showed us how to make his herb crusted lamb chops today on News 2 at 4.

The executive chef at Restaurant IPO Downtown BR said adding a horseradish cream sauce spices up the dish.

For more information about this dish, e-mail Restaurant IPO's General Manager.


Herb Crusted Lamb Chops with horseradish cream sauce

Lamb Ingredients:
-Lamb (1 rack, cut into individual chops)
-chopped assorted herbs (rosemary, sage, basil, thyme and oregano)
-kosher salt
-cracked black pepper
-4 tbsp. olive oil
1 tbsp. butter

Procedure for Lamb:
Add olive oil to sauté pan and heat. Season lamb chops with salt and pepper and crust with herb mix. Add lamb to saute pan and cook for 11/2 minutes on each side. Add butter and baste lamb with butter. Remove from pan and let rest for 3 minutes.

Horseradish cream sauce Ingredients:
-2 tbsp. Olive oil
- 1 chopped shallot
- 2 cloves chopped garlic
- ¼ cup white wine
- 2 cups heavy cream
- 1 teaspoon chicken base
-1 tbsp. horseradish
- cracked black pepper to taste

Procedure for Sauce:
Add oil to pot. Sauté shallots and garlic until garlic starts to toast. Add wine and reduce by half. Add the rest of ingredients and reduce until sauce coats the back of a metal spoon.


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