Lamb au Poivre with Spring Pea Orzo

http://www.lightscameracook.com

Recipe:

4-- 1-3/4 inch thick lamb chops
1-- 1/2 teaspoons black pepper, coarsely ground
1 tablespoon Colavita extra virgin olive oil
1/3 cup Pinot Noir, Robert Mondavi Private Selection
1/2 cup TFM Beef Broth
1 teaspoon Plugra unsalted butter
salt to taste

16 ounces orzo
2 cups chicken broth
2 ounces Parmesan Reggiano, finely grated
2 tablespoons Plugra unsalted butter
3/4 cup petite green peas, thawed
3/4 cup TFM fresh mint, chopped (optional)
salt and pepper to taste

Bring a pot of salted water to a boil and cook orzo for 4-5 minutes, until softened but still hard in the center; drain. Bring chicken broth to a simmer and add parboiled orzo; stir well. Simmer orzo, stirring regularly until all liquid is absorbed. Remove from heat and stir in cheese, butter, peas and mint. Season with salt and pepper to taste.

Pat lamb chops dry; rub one side of each chop with pepper, pressing pepper into meat. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook chops peppered side up for two minutes. Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, to desired doneness (about two minutes for medium-rare). Transfer chops to a plate and let stand.

Pour off all but two teaspoons of fat from skillet, if necessary. Add wine and scrape up any browned bits from the pan. Add broth and boil for two to three minutes, until reduced to about 1/4 cup. Remove skillet from heat and swirl in butter. Add any meat juices that have accumulated on plate and season with salt to taste. Serve sauce over lamb.

Category:

Howto & Style

Tags:

• lamb
• au
• poivre
• orzo
• peas
• mint
• red
• wine
• sauce
• recipe
• make