The Venetian method of applying vinegar to freshly fried pork cutlets likewise adds amazing complexity and unexpected flavor and tenderness to these delectable lamb chops. The vinegar, apple, mushrooms, and onions combined in a compote and enhanced with slices of braised brie add yet another layer of intricate flavor.
For the Venetian Lamb Chops Marinade:
8 lamb chops, Frenched
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
1 tablespoon thinly sliced shallot
1 teaspoon freshly chopped rosemary
1 teaspoon Dijon mustard
1 tablespoon soy sauce
For the Apple-Mushroom Compote:
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
1 cup sliced sweet onion
1 cup sliced cremini mushrooms
1 cup sliced shiitake mushrooms
1 cup diced gala apple with skin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup chicken stock
1 cup white Modena vinegar
For Preparing and Serving the Venetian Lamb Chops:
Canola oil for frying
2/3 cup all-purpose flour
8 ¼-inch slices triple cream brie
4 small sprigs fresh rosemary, for garnish
Further certifying the Italian influence, white vinegar from Modena, made from the white Trebbiano grapes in the Emilia-Romagna region of Italy, brings a crisp brightness to the otherwise rugged earthiness of the meat in this dish. Be sure to judiciously apply the vinegary apple-mushroom compote as to accentuate, but not overpower, the natural flavor of the lamb.
To Marinate the Venetian Lamb Chops:
Place the Frenched lamb chops on a cutting board. Holding the bone, pound the meat with a mallet until thinned to 1/2-inch thickness. Place the meat in a shallow baking dish and drizzle with olive oil. Season with salt, pepper, and garlic powder on both sides of the meat. Top with shallot, rosemary, mustard, and soy sauce. Using your fingers, rub to coat well the meat. Cover with plastic wrap. Refrigerate to marinate the meat for 4 to 5 hours.
To Make the Apple-Mushroom Compote:
When the meat is marinated, prepare the compote topping. In a skillet, warm the olive oil and butter over medium-high heat. Add the onions and mushrooms; sauté until tender and caramelized. When golden in color, toss in the diced apple and season with salt and pepper. Immediately, pour in the chicken stock and vinegar all at once to de-glaze the pan. Continue to cook until the liquid reduces by half and the apple softens but does not break down. Remove from heat and set aside.
To Prepare and Serve the Venetian Lamb Chops:
In a heavy Dutch oven or cast iron frying pan with sides, add Canola oil to a depth of 1½- to 2-inches. Set on high heat until oil reaches 350°F.
While the oil heats, whisk the eggs in a shallow mixing bowl; set aside. In a second shallow bowl or on a large plate, place the flour. Once oil has reached the correct temperature, remove lamb chops from the marinade. Dredge one marinated lamb chop in flour, then egg, then flour again. Being sure as not to over-crowd the pan, place several chops in the heated oil and fry until golden brown and the internal temperature of the meat reaches 155°F. Repeat until all the chops are coated and fried.
Immediately, plate two fried lamb chops and top with the apple-mushroom compote. Place two slices of brie beside the meat. With a kitchen torch, blaze the topside of the cheese until it begins to melt, browns, and bubbles slightly. Garnish with a small sprig of fresh rosemary. Repeat until all the fried chops are plated. Serve warm.
Recipe Created and Stylized by R. Shannon Mock
and Brontë E. Mock
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