Chef Daniel Boulud's Marinated Lamb Chops

Chef Daniel Boulud's Marinated Lamb Chops

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NEW YORK (MYFOXNY) -

This year, the restaurant Daniel, a New York institution now in its 20th year, is going to host the New York Oscar viewing party. It is the only event officially hosted by the Academy, for East Coast-based members, film industry executives and several hometown celebrities.

Chef Daniel Boulud is going to create a special menu for the evening and will include some cocktails and canapés that give a nod to several of this year's nominated films.

He comes to the Good Day Café to make lamb chops.

http://www.danielnyc.com

Marinated Lamb Chops with Two Sauces

Daniel's Dish: Entertaining at Home with a Four Star Chef, Daniel Boulud, Filipacchi Publishing, 2003

Makes 4 servings

For the Lamb:

1 tablespoon coriander seeds, finely crushed or ground

1 tablespoon fennel seeds, finely crushed or ground

1 1/2 teaspoons ground cumin

1 small dried chile, seeded and finely chopped

2 cloves garlic, sliced

2 sprigs mint, leaves chopped

2 sprigs thyme, leaves chopped

1/4 cup extra-virgin olive oil

Twelve 3-ounce lamb rib chops (cut 1 inch thick), fat trimmed and bone cut to 2 inches

Salt and freshly ground pepper

 

For the Gingered Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 tablespoon finely chopped peeled ginger

1 shallot, finely chopped

6 beefsteak tomatoes, cored and roughly chopped

Salt and freshly ground pepper

 

For the Spiced Yogurt Sauce:

1 cup Greek or plain yogurt

1 tablespoon freshly squeezed lemon juice

2 sprigs mint, leaves very thinly sliced

1 clove garlic, finely chopped and mashed into purée

Salt and freshly ground pepper

 

For the Crispy Salad:

3 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

4 hearts of romaine, trimmed and leaves separated

2 fennel bulbs, trimmed and thinly sliced

10 radishes, trimmed and thinly sliced

1/2 English cucumber, thinly sliced

Salt and freshly ground pepper

 

To Make the Lamb:

1. Put the coriander, fennel, cumin, and chile into a small skillet and toast over high heat until very fragrant. Set aside 1/8 teaspoon of the spice mixture for the yogurt sauce.

2. Stir together the remaining spice mixture, garlic, mint, thyme, and olive oil in a large baking dish. Add the lamb; toss to coat with the marinade, cover, and refrigerate overnight.

The Next Day, To Make the Tomato Sauce:

3. Heat the olive oil in a large deep skillet over medium-high heat. Add the ginger and shallot and cook until softened but not colored. Reduce the heat to low; add the tomatoes, and cook until very soft, about 45 minutes, crushing the tomatoes with the back of a fork as they cook. Season with salt and pepper; keep warm.

To Make the Yogurt Sauce:

4. Stir together the yogurt, lemon juice, mint, garlic, and the reserved 1/8 teaspoon spice mixture until blended. Season to taste with salt and pepper. If the mixture is too thick, add a little water. Transfer to a serving bowl; set aside.

To Make the Salad:

5. Whisk together the olive oil and lemon juice in a small bowl. Combine the romaine, fennel, radishes, and cucumber in a large bowl. Cover and refrigerate.

To Finish the Lamb:

6. Remove the lamb from the marinade. Pat dry, cover with plastic wrap, and bring to room temperature.

7. Meanwhile, prepare a very hot grill. Brush the grill with vegetable oil. Season the chops with salt and pepper and grill for 3 to 5 minutes on each side for medium rare.

To Serve

Re-whisk the lemon dressing. Drizzle over the vegetables, season with salt and pepper, and toss to coat. Place three lamb chops and some salad on each dinner plate. Serve the sauces separately.

Wine Pairing: The meat's potent flavors demand a Syrah-based wine with smooth, supple tannins and unadulterated oomph, such as Fattoria di Manzano's Podere Il Bosco 1998 and the Villa Pillo 1999, both Tuscan Syrahs. For a fuller taste, try the spicy 1999 Primitivo di Mandurai from Felline, also an Italian wine.

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