[Recipes
Cajun Seared Lamb Chops
At Donovan's Steak and Chop House, the emphasis, is of course, on the steak. Yet while Executive Chef Martine Venegas takes steak and potatoes seriously, he also has fun with other items on Donovan's menu. His Cajun Seared Lamb Chops, for example, combine feisty cajun flavors with cool ranch dressing. The dish is served as an appetizer at the restuarant, but makes a hearty main course at home. It is easy to prepare and is sure to please.
| Serves: | 4 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:45 |
Cuisine: | American |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | lamb | Dish Type: | Main Course |
| Main Cooking Method: | Pan Fry | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 4 each large idaho potatoes
- 3 lb. lamb racks, cap off (approx. 3 racks)
- 2 oz. Cajun seasoning
- 1/2 head red cabbage
- 1 tsp. fresh thyme, chopped
- 1 C. ranch dressing
- 1 C. pomace olive oil
- 1 oz. salt
Directions
Pre-bake potatoes to approximately 75% doneness. Cool potatoes, cut off both ends and set potatoes upright. Scoop out a hollow from one side to make a cup for dipping sauce. Set aside. Cut lamb chops apart between ribs, so each piece is approximately 3 oz. Dust both sides of chops with Cajun seasoning and set aside. Shred cabbage and lightly pre-cook in a saute pan over medium heat with 1 Tbsp. olive oil and a pinch of salt. Remove pan from heat. Chop fresh thyme and combine thyme and ranch dressing. Set aside.
Heat a large saute pan over medium high heat. Add half of remaining olive oil and sear lamb chops to desired doneness. Meanwhile, heat potatoes in oven approximately 5 minutes and re-heat cabbage in saute pan for approximately 2 minutes. To serve, place one potato on each of 4 plates at 12 o'clock, hollowed side up. Divide cabbage into 4 portions and place on base of each plate. Pour ranch thyme mixture into hollowed potatoes. Arrange 4 lamb chops on each plate, arrayed from 3 o'clock to 9 o'clock. Serve immediately.