Lamb Chops in a Hazelnut Crust with Rosemary Cream Recipe

Lamb chops are crusted with Dijon mustard and hazelnuts and served in a brandy cream sauce flavored with fresh rosemary. This is a signature dish at Chez Shea at Seattle's Pike Place.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 3 Tablespoons Dijon mustard
• 8 thick loin lamb chops (4 ounces each), trimmed of fat
• Freshly ground black pepper
• 1/2 cup toasted hazelnuts (see Note), finely chopped
• 1/2 cup fresh bread crumbs
• 1/4 teaspoon salt
• 3 cups rich beef stock or good quality canned broth
• 1 sprig fresh rosemary
• 1 cup heavy (whipping) cream
• 1/4 cup mild vegetable oil, such as safflower
• 2 Tablespoons brandy
• 2 teaspoons minced fresh rosemary
• Salt
• Fresh rosemary sprigs, for garnish (optional)

Preparation:

Brush Dijon mustard on all surfaces of the lamb chops, using about 7 teaspoons. Generously pepper the chops on both sides. In a medium-size bowl, mix together the hazelnuts, bread crumbs, and salt. Press an even layer of the mixture onto all surfaces of the lamb chops.

Combine the stock and the sprig of rosemary in a medium-size saucepan over high heat, bring to a boil, and reduce to 1 cup, about 10 minutes. Whisk in the cream and the remaining mustard, reduce the heat to medium, and simmer until the mixture is slightly thickened, about 5 minutes. Set aside.

Heat the oil in a large heavy skillet over medium-high heat. When it is hot but not smoking, saute the lamb chops until they are golden on the outside but still pink in the middle, about 4 minutes per side. Do this in batches, if necessary, so you do not crowd the pan. Transfer the chops to a double thickness of paper towels on an oven-proof plate, and keep warm.

Remove the skillet from the heat, and pour off any excess oil. Add the brandy, light it with a match, and when the flame has burned down, pour the stock mixture through a strainer and into the skillet. Place the skillet over medium heat and simmer until the mixture is thick enough to coat the back of a spoon, about 4 minutes, stirring with a spatula and scraping any brown bits from the bottom of the pan. Stir in the minced rosemary, and season to taste with salt and pepper.

To serve, arrange two lamb chops on each of four warmed dinner plates. Pour the sauce over them, and garnish each plate with a sprig of rosemary. (You could also pour the sauce on the plates first, set the chops on top, and garnish with the rosemary.) Serve immediately.

Note: To toast hazelnuts, preheat the oven to 350 degrees F. Place the nuts in a baking pan large enough to hold them in a single layer, and toast, stirring once, until they give off a toasted aroma, about 10 minutes. Wrap the nuts in a kitchen towel and rub them between your hands to remove the skin.

Yield: 4 servings