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Takeo Spikes' Lamb Chops, Baked Apple Dish and Asparagus with Pancetta and Parmesan

Serves 2

Originally aired

INGREDIENTS
  • For the Apple Compote:
  • Canola oil, for drizzling
  • 1 shallot, diced
  • 1 Granny Smith apple, cored and diced
  • 1/4 cup brandy
  • For the Cabernet Mint Glaze:
  • Canola oil, for drizzling
  • 2 tablespoons fresh minced garlic
  • 2 cups Cabernet wine
  • 4 to 6 fresh mint sprigs
  • 4 tablespoons mint jelly
  • 2 tablespoons honey
  • For the Asparagus:
  • 1 bunch of asparagus
  • Pancetta, to wrap asparagus
  • Chunk of Parmesan
  • 4 baby lamb chops
PREPARATION

For the Apple Compote: To a hot pan over medium-high heat, add a drizzle of oil and saut the shallot. Add the apple and cook. Turn up the heat then add the brandy to deglaze pan. Scrape the bottom of the pan and reduce heat. Cook to thicken and reserve to top chops.

For the Apple Compote: To a hot pan over medium-high heat, add a drizzle of oil and saut the shallot. Add the apple and cook. Turn up the heat then add the brandy to deglaze pan. Scrape the bottom of the pan and reduce heat. Cook to thicken and reserve to top chops.

For the Cabernet Mint Glaze:Heat a drizzle of oil in a pan over medium heat. Saut the garlic then reduce the heat and add the wine. Cook to reduce by half. Add mint sprigs, turn off the heat and let the ingredients continue to sit and cook in the pan. After 4 minutes, add mint jelly and honey and remove from heat.

For the asparagus: Wrap the asparagus with pancetta. Place pancetta-wrapped asparagus on a baking sheet and roast in a 375F oven for 10 minutes. Top with freshly shaved Parmesan.

Pan-sear the lamb chops or put them on the grill for a few minutes. Then, coat them in the Cabernet Mint Glaze.

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