Evan's Restaurant
South Lake Tahoe, CA
Hazelnut crusted lamb chops w/ cassis glaze, served with orzo and wild rice and grilled Brussells sprouts
Lamb rib roast cut into 2 bone chops
8 oz hazelnuts, skinned, toasted and coarse chopped
˝ cup black currants
8 oz. cassis
8 oz. demi-glace
2 cups cooked wild rice
2 cups cooked orzo pasta (cooked with a few threads of saffron if desired)
˝ cup diced carrot
˝ cup diced onion
˝ cup diced celery
1 diced tablespoon fresh thyme
2 cups Brussells sprouts, halved and blanched, marinated with olive oil and balsamic vinegar, chopped garlic and fresh thyme
˝ cup Dijon mustard
2 tablespoons maple syrup
1 teaspoon minced garlic
Salt and pepper
Mix mustard, maple syrup and minced garlic in a bowl to form the coating paste.
Season lamb chops with salt and pepper and sear, then roast in oven to one temp under desired doneness (for instance, pull at rare for medium–rare) remove from oven and brush with coating paste and apply chopped hazelnuts, then return them to finish in the oven, cook to desired temperature.
For Sauce:
In a saucepan, reduce cassis (with currants) by half, add demi-glace and adjust with salt and pepper to taste.
For starch, saute diced carrot, celery and onion until tender and then stir in thyme. Add to wild rice and orzo and moisten with a little chicken stock and butter if desired. Season to taste.
Season marinated Brussells sprouts with salt and pepper and grill on open broiler until nicely colored.
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