Issue Date: August, 2010
Serves: 8 hors d'oeurve or 4 entrées
Chef Dook Chase IV, Dookie Chase Restaurant, for Louisiana Cookin'
Preheat oven to 400ËšF.
Heat oil in a saute pan set over medium high heat. Season rack with salt, pepper, and chopped rosemary. Sear for 2 minutes on each side then place in oven for 10 minutes for medium rare. Allow to rest for 10 minutes before slicing into individual chops as hors de oeuvres or double chops for entree portions.
To serve, place lamb and potatoes on platter. Drizzle with mint jus. Serve.
Using a melon baller scoop out rounds of potatoes. Blanch the rounds in boiling water with 1 teaspoon of salt. Cook gently for 5 minutes. Drain. Melt the butter in a saute pan set over medium high heat. Add the potato rounds and brown on all sides, about 5 minutes. Season with salt.
Mint Julep Glaze:
Heat the sugar, lemon juice and water in a saucepan set over medium high heat. Add 3/4 of the mint and boil until liquid thickens, about 6 minutes . Season with salt and pepper. Reduce for 5 minutes. Add remaining mint and Bourbon. Cook until the sauce is thick enough to coat the back of a spoon.