Tag recipe

Recipe

Yields 6 servings/Time 4-5 hours

This week’s Eater’s Club recipe is double seared lamb shoulder chops with garlic green beans. A pan crusted lamb chop is a thing of beauty. The shoulder chop is bone-in and fatty, but if you cook it like a loin or rib chop, you won’t get the results you’re hoping for. This recipe utilizes a double sear to get the right amount of heat to break down the heavily worked shoulder muscle. And these garlic green beans? We could eat them with every meal. 

You will need:

2 lamb shoulder chops
1 pound green beans, trimmed and cut in half
5 cloves garlic, sliced
1 lemon juiced and zested
¼ cup white wine
¼ cup stock
1 tablespoon cooking oil
3 tablespoons butter
2 whole cloves garlic, smashed and peeled
6-7 sprigs of thyme
2-3 bay leaves
Salt and cracked pepper

  • Rub shoulder chops all over with salt and leave on the counter to come to room temperature at least 20 minutes
  • In a large saute pan, heat 1 tablespoon cooking oil over high heat. Sear the shoulder chops about 4 minutes on each side until well browned. Remove from the pan and place on a plate/cutting board to rest about 10 minutes
  • While lamb is resting, wipe out the saute pan, and return to medium high heat
  • Place 1 tablespoon of butter in the pan, when the butter is foaming add the garlic. Cook garlic about 3 minutes until the edges start to brown
  • Add green beans and stir to incorporate
  • Add white wine, cook down about 3 minutes until almost dry then add chicken stock, cook down about 3 minutes until almost dry. Season with lemon juice, lemon zest, salt, and pepper
  • Remove from the pan and place in a warm bowl, cover loosely with a plate or foil
  • Wipe out the saute pan and return to medium high heat. Add 1 tablespoon of butter, when foaming re-sear the lamb chops about 4 minutes on one side
  • Flip the chops over, add the final tablespoon of butter, whole garlic cloves, bay leaves, and thyme. When butter foams, tilt the pan slightly towards yourself and baste the chops with the foaming butter about 2 ½ minutes
  • Remove chops from the pan and let rest about ten minutes. Serve with garlic green beans

INGREDIENTS

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Recipe

Yields 6 servings/Time 20 mins

If you’d like to create an appetizer to thoroughly stun your guests, this beef heart tartare is the dish you’re looking for. The hardest work in cooking heart is the portioning and cleaning, but we do that for customers. Lean, flavorful, and affordable, beef heart is great for those beginning to dabble in offal. For this recipe slice the heart into small cubes and toss with capers, mustard, and egg yolk and serve with freshly grated horseradish for flavor and bite.

You will need:

8 oz Beef Heart
½ Shallot, small dice
½ Small serrano chili, small dice
1 teaspoon capers
1 teaspoon dijon mustard
1 teaspoon egg yolk
1 tablespoon chopped parsley
1 teaspoon extra virgin olive oil
Sherry vinegar
Salt
Black Pepper
“Everything” bagel seasoning
Aged cheddar
Fresh Horseradish

  • Dice Beef Hart into small cubes, should slightly resemble coarse ground beef, and place in a mixing bowl
  • Add shallot, serrano, capers, mustard, yolk, parsely, and olive oil; mix well with a spoon until incorporated
  • Season with Salt, Pepper, and Sherry vinegar
  • Place Tartare on a plate in a small mound and flatten with the back of a spoon
  • Garnish with “everything” bagel seasoning, grated fresh horseradish (use a microplane or finest grater available) and grated aged cheddar
  • Serve with some crunchy toast

INGREDIENTS

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Our recipe for grilled sirloin top and chimichurri is just the thing for warm weather crowds. You may even want to make it for Memorial Day. We love that chimichurri is flexible so you can use what’s growing locally. In early spring, try arugula and turnip tops, then slot in other greens as they become available.
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