Posts tagged homemade

Recipe: Local Lamb Chops with Red Wine Reduction

Local Lamb Chops with Red Wine Reduction… a perfect and well-balanced preparation for our Fat Toaster Farm Jacob Sheep lamb chops. With hints of middle eastern spices, this is one of the most beautiful things you’ll ever put in your mouth. Here is how to make it in less than 30 minutes.


6-8 small lamb chops (cut 3/4″ – 1″ thick)
1 cup of your favorite red wine
1 Tbs butter
2 Tbs canola oil
2 Tbs garlic powder
1 tsp dried thyme
1/2 tsp ground cardamom
1/4 tsp cinnamon
1 tsp salt
pinch of fresh ground pepper

Preheat oven to 450 degrees F.
Mix the garlic powder, thyme, cardamom, and cinnamon in a mortar and use pestle to mix up the ingredients and crush the thyme. Lay chops out on a flat surface and place 1/2 of the salt across the surface of one side of the chops. Liberally sprinkle the spice mixture across the surface of the chops. Turn the chops over and season the other side with the other 1/2 of the salt and a coating of the spices.

On the stovetop place a cast iron or other oven-safe 10″ (or larger) saute/frying pan over high heat. When the pan is very hot, put the canola oil in the pan and immediately add the seasoned chops. Sear for 2 minutes on one side, turn the chops, and then place in the preheated oven. Bake for 6 minutes for medium rare (recommended).

Remove pan from oven and immediately move chops to a single layer on a plate. Cover with foil for 5-8 minutes to rest. While the chops are resting you will make your wine reduction sauce. Heat the pan over medium-high heat and add the wine. Use a spoon or whisk to scrape the bits in the bottom of the pan as the wine reduces. When the wine is reduced by at least 1/2, turn off the heat and whisk-in the butter until incorporated. Arrange 2-3 chops per serving and spoon the wine reduction over each chop. Freshly cracked pepper over the top and you have completed this amazing dish.

Wonderful when served with creamy au gratin potatoes or your favorite vegetable.

lamb chops

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Making Hot Sauce… a recipe for yum (and a bad time to touch your eyes)

Lindsay and I concocted and canned a large pot of homemade hot sauce. It turned out nice. A fair hit of heat (but not crazy… about on-par with Tabasco or Red Hot), but with a touch of sweet and a nice full mouth flavor. It would be great on tortilla chips, as an add-in for goulash, or on some fried/grilled chicken (or of course with other meats… a lovely thick pork chop or roasted loin, for example). This recipe is based on the one found here, but modified. Here is the recipe:

1/2 cup of minced garlic
3 cups of diced onion
4 cups of diced tomatoes
6 tablespoons of extra virgin olive oil
6 cups assorted rough-chopped hot peppers (we used equal parts scotch bonnet, jalapeno, and hungarian)
3 cups of cider vinegar
6 teaspoons of kosher salt
2 1/2 tablespoons of sorghum molasses

1. Over high heat in a large saucepan, heat oil and add the onion and peppers. Saute for several minutes until soft. Add garlic. Cook for 2-3 more minutes. Stir continuously.

2. Add the vinegar, tomatoes, salt and molasses. Stir until the tomatoes break down. Roughly 6 minutes. Reduce heat and simmer mixture for an additional 15-30 minutes until all of the peppers are soft and sloppy.

3. Place mixture in blender and blend until a puree is formed (careful, a drop in your eyes will mean a trip to the hospital, and even breathing the steam will burn your lungs and cause intense coughing).

4. Pour mixture through a fine mesh sieve, or run through a Foley food mill.

5. Store in refrigerator or water bath can (we canned ours by processing it in small sterile jelly jars for around 30 minutes). Makes about 10 8oz. jars.

It is advised that you wear kitchen/latex gloves while chopping and handling hot peppers, as some may find their hands very sensitive to the capsaicin in the peppers (skin that feels like it is burning is an undesirable outcome, and even if you’re not one of those persons, consider that you can’t touch your eyes for about 2 days… even after washing multiple times).

Ours came out a lovely orange color.


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