Stuffed Lamb Chops served with Cranberry Apple Jus and Grilled Polenta
12 double lamb chops
4 oz. Mascarpone cheese
2 oz. sundried fruit (cherries, apples, apricots and raisins)
salt and pepper, to taste
Cranberry Apple Jus
2 cups frozen cranberries
2 cups fresh apples, peeled and diced
1 cup Martinelli's Cider or Apple Juice
1 tablespoon garlic, finely chopped
1 tablespoon shallots, finely chopped
2 cups demi glaze
2 cups au jus
1 cup red wine
3 oz. apple schnapps
cilantro sprig for garnish
Place Cider, garlic, shallots and red wine in a stainless steel pot. Reduce liquid by half, add 1 cup cranberries, 1 cup diced apple, demi glaze and au jus. Reduce by 1/3, purée and strain and return to heat. Add the remaining cranberries, diced apple, and the apple schnapps. Bring mixture to boil and set off to the side. To serve, place 4 ounces of sauce on plate, covering the whole plate except for the rim. Place a polenta oval on top of the sauce in the center of the plate, and place two lamb chops on polenta. Garnish with fresh chopped cilantro, or cilantro sprig. Serves 6.
Grilled Polenta
1 box polenta mixture
1 red pepper, finely diced
1 handful chives, chopped
Follow directions on box of polenta mix, adding red peppers and chives. Pour hot polenta on to a sheet pan and smooth evenly. Refrigerate until cool and cut out oval shapes with cookie cutter, about 4" long. Set aside.
Chef René Weder, The Brown Palace Hotel, Denver |
