Amigeauxs: Blackened Lamb Chops

Amigeauxs is the name I came up with to call Mexican/Creole Fusion Cuisine.  It is also the name of my first cookbook.  Below is one of my favorite recipes from that cookbook, Blackened Lamb Chops with Black Bean Salsa.  For the plating I took a French hoagie roll and sliced it in half then toasted it with Extra Virgin Olive Oil and garlic powder.  I put two chops on top of the bread and some salsa on top of the chops.

Blackened Lamb Chops with Black Bean Salsa
4 lamb rib chops, cut 3/4-inch thick
Blackening seasoning
Clarified butter or olive oil
Black Bean Salsa (recipe follows)

Heavily coat each side of the chops with blackening seasoning. Heat a cast iron skillet to the point of smoking then ladle in 2 tablespoons clarified butter and place chops into the pan. Cook about one minute on each side. Place skillet in 350 degree oven for 10 minutes (for medium rare). Top with Black Bean Salsa (below).

Black Bean Salsa
1 can black beans, rinsed and drained
1 15 ounce can tomatoes, diced
1 bunch green onions, including tops, chopped
1 small can or two ears sweet corn kernels
2 Serrano peppers, diced finely
1/4 teaspoon ground cumin
Hot pepper sauce, salt, and pepper to taste
Mix everything together, let sit for at least one hour to overnight in refrigerator for flavors to develop.
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