Lamb Chops with Red Wine Reduction and Red Kale

Kapes and I recently had the treat of shopping at Newflower Market, a new, independent organic-ish grocer in Austin.

We walked away with lamb chops and kale, two things we had never cooked before, but I was determined to make them amazing. I really think we succeeded.

Lamb Chops with Red Wine Reduction

1 large glass of red wine

2 large shallots

3 large rosemary sprigs, chopped finely.

2 midsize (6-8oz.) lamb chops

2 tablespoons of butter

salt and pepper

Marinate the lamb chops in the red wine with some salt and pepper for a few hours in the fridge. When you remove the chops, save the wine.

Preheat your over to 300.

Heat the butter in a saucepan. Chop the shallots finely and add them to the pan, cooking them until they are translucent. Add the red wine and bring to a simmer. Reduce the red wine slowly.

Rub the lamb chops with the rosemary, salt and pepper. Heat a pan to a very high temperature, preferably a cast-iron skillet. Sear the chops for 2 minutes on both sides, creating a slight char on the surface. Transfer the chops to a oven dish and bake for 10-12 minutes, or until the chops are pink and tender throughout.

By now your sauce should be thick and dark. Pour over the chops and serve immediately.

Serves 2

Red Kale

Cut the long, stemmy ends off of the kale. Bring a large pot of water to a boil, and drop in the kale. Boil for ten minutes, or longer. You pretty much can't overdo this.

Drain the kale, and pat it as dry as possible. Heat some oil in a pan and add a touch of garlic, frying it until it is aromatic. Drop in the kale, and saute for a few minutes. Serve immediately.

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I also made green beans with almond slivers. I just cooked them both in butter until the almonds toasted up. They were unbelievably delicious.

I've found that pan searing and baking is a good option for making steaks and chops at home, as it tends to produce a more tender final product that is pink throughout. It is my understanding that many top steakhouses cook their steaks this way, as well. So far, I have had nothing but success with this technique, and it's great for people who live in apartments or can't grill outside for whatever reason.

Bon appetit!