Roux Louisiana: Herbed Lamb Chops
BATON ROUGE - December Chef of the Month Roux Louisiana was back in the 2une In Kitchen Wednesday with another delicious recipe. On the menu today: Herded Lamb Chops with Shitake Mushrooms and Black Cherry Demi-Glaze.
1 rack of lamb (frenched)
2 cup of chicken broth
1 cup of shitake mushrooms
2 cups of sweet potatoes
1 cup of black cherries
1/2 cup of black cherry preserve
Salt and pepper to taste
1 tablespoon of olive oil
Two tablespoons of thyme
1 tablespoon of rosemary
Turn oven to preheat on broil.
Pit the mushrooms and place in a black iron skillet with 1 cup of chicken broth.
Remove stems from mushrooms and add with the cherries to the broth.
Stir often uncovered on high heat.
In another skillet, add peeled and diced sweet potatoes and add one cup of chicken broth and allow to simmer, stirring often.
Add olive oil to lamb and coat; salt and pepper to taste and cover in herb mixture.
Place over sweet potatoes and bake in oven on broil 11-14 minutes.
Remove from oven and place sweet potatoes on plate; apply lamb to top.
Gently top with the black cherry demi-glaze; serve it once.
Watch the video for more, and 2une In next week for another delicious recipe from Roux Louisiana at Phil Brady's.