Philip Goddard of Boulder’s Greenbriar Inn suggests Lamb Chop Mephisto for A Winter Feast
Lamb Chop Mephisto
2 Tablespoons butter
1 Tablespoon chopped fresh thyme
2 Tablespoons chopped fresh rosemary
1 Tablespoon chopped fresh parsley
1 Tablespoon minced garlic
¼ cup of diced shallots
1 teaspoon whole cloves
1 teaspoon mace
1 Tablespoon crushed black pepper
1 cup red wine
1 cup red wine vinegar
1 cup white wine
1 cup white wine vinegar
1 quart lamb stock (beef stock can also be used)
In a 4-quart saucepan, sauté the first nine ingredients over medium heat, stirring for 2-3 minutes.
Add the wines and vinegars, and simmer for 3-4 minutes before adding the quart of stock. Bring to a slow boil and reduce by half.
Salt to taste, strain through a chinois, and keep warm until the entrees are plated.
Mango Chutney Paste
12 oz. mango chutney (such as Major Grey’s or another brand of your liking)
1 egg yolk
1½ Tablespoons of dry English mustard
Place all ingredients into a food processor, and puree until smooth.
3 cups of panko bread crumbs
½ cup chopped peanuts
1 Tablespoon of fresh minced garlic
3 Tablespoons of chopped parsley
¼ teaspoon salt
¼ teaspoon pepper
Combine all ingredients in a food processor and pulse a few times until well blended. Breading should be still course and not too fine.
One 3-bone Colorado big-eye lamb rack per person
Preheat oven to 375 degrees.
Wrap lamb rack bones in foil to protect them from burning. Char-broil lamb racks to a rare temperature on a grill.
Allow to rest and cool for 5 minutes, then dust with flour, coat all sides of the lamb chops with the mango chutney paste, and dredge with the Mephisto breading, being sure to again coat all sides.
Place in a roasting pan and bake until the crust is a light golden brown and the temperature of the lamb is medium rare to medium, approximately 10 minutes.
Plate and serve on top of a few ounces of the piquant sauce.