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Coriander Crusted Lamb Chops with Sour Cherry Reduction and Pan Sauteed Purple Artichokes (Emeril Lagasse) Recipe

Coriander Crusted Lamb Chops with Sour Cherry Reduction and Pan Sauteed Purple Artichokes (Emeril Lagasse) Recipe

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Coriander Crusted Lamb Chops with Sour Cherry Reduction and Pan Sauteed Purple Artichokes (Emeril Lagasse)

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Ingredients:

Serving

1 tbsp coriander seeds
1 tbsp fennel seeds
2 garlic cloves
1/2 tsp salt
2 tsp olive oil
6 rib lamb chops (about 1 1/3 lb total )
2 1/2 lb baby artichokes
2 tbsp all-purpose flour
salt and freshly ground black pepper
1/2 cup olive oil
2 tsp minced garlic
1 tbsp mint
1/4 cup fresh lemon juice , or to taste
2 cups dry white wine
2 tsp finely chopped fresh parsley leaves
1 cup drained bottled pitted sour cherries , plus 1/2 cup syrup
2 tbsp sugar
2 tbsp dry white wine
1 tsp cornstarch
1 tsp chives
3 cups thinly sliced elephant garlic
canola oil, for frying

Directions:

For the lamb:
With a mortar and pestle or in an electric coffee/spice grinder, grind coriander and fennel seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.
In a large saute pan oven medium-high heat, add the lamb chops being careful not to move them around too much. Cook on each side 3 minutes for medium-rare.
For the artichokes:
Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes. In a small bowl toss the artichokes with the flour and salt and black pepper, to taste. In a skillet heat the oil with the garlic over moderate heat until it is hot but not smoking and cook the garlic until it is softened. Add the artichokes and saute them over moderately high heat, stirring, for 6 minutes. Stir in the mint, and the lemon juice and cook the mixture, stirring, for 1 minute. Add the wine and salt and black pepper, to taste, and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are very tender. Add the parsley and boil the mixture, uncovered, over high heat for 1 minute, or until it is thickened slightly.
For the sauce:
Pour the bottled syrup into the saucepan, setting aside cherries. Whisk sugar, wine, and cornstarch into cherry syrup until smooth, then bring to a boil over moderate heat, whisking constantly, and boil until slightly thickened, about 1 minute. Remove from heat, then stir in cherries and chives and cool.
For the elephant chips:
Preheat fryer to 375 degrees F.
For the elephant chips:
Add garlic slices to preheated oil and fry until golden brown. Remove from oil and drain on a paper-towel lined plate.
Serve lamb with sauce, artichokes and elephant chips.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1233.2 Kcal (5163 kJ)
Calories from fat	788.85 Kcal
		% Daily Value*
Total Fat	87.65g	135%
Cholesterol	167.7mg	56%
Sodium	1548.05mg	65%
Potassium	981.5mg	21%
Total Carbs	72.96g	24%
Sugars	14.14g	57%
Dietary Fiber	12.57g	50%
Protein	30.04g	60%
Vitamin C	31.6mg	53%
Vitamin A	0.1mg	4%
Iron	18.1mg	101%
Calcium	138.6mg	14%

Amount Per 100 g
Calories	220.14 Kcal (922 kJ)
Calories from fat	140.82 Kcal
		% Daily Value*
Total Fat	15.65g	135%
Cholesterol	29.94mg	56%
Sodium	276.34mg	65%
Potassium	175.21mg	21%
Total Carbs	13.02g	24%
Sugars	2.52g	57%
Dietary Fiber	2.24g	50%
Protein	5.36g	60%
Vitamin C	5.6mg	53%
Iron	3.2mg	101%
Calcium	24.7mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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