Lamb Chops with
Blackberry Chanterelle Sauce
This recipe exemplifies
Oregon's regional cuisine. Oregon's blackberries are abundant
and dripping with sweet juices, chanterelles fruit throughout
the forests, and the rolling grasslands of eastern Oregon produce
some of the finest lamb. The combination of berries and chanterelle
flavors will surprise and delight your palate.
Serves four.
4 lamb chops
1 tablespoon olive oil
2 cloves garlic, minced
1 shallot, minced
1 tablespoon madeira
2 tablespoons blackberry vinegar
2 tablespoons butter
6 ounces chanterelles, chopped
1/3 cup champage
1 teaspoon lemon thyme, minced
1/2 cup cream
fresh blackberries for garnish
Saute garlic and shallots
in olive oil. Add lamb chops and cook until medium rare. Remove
from pan and keep warm.
Deglaze pan with madeira and blackberry vinegar. Add butter and
saute chanterelles and elmon thyme for five minutes. Add champagne
and cook until most of the liquid is absorbed. Reduce heat, add
cream and cook for 3 minutes, stirring constantly.
Place lamb chops on serving platter and pour sauce over top. Garnish
with whole blackberries.
Time required: 35 minutes
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