pan seared lamb chop in a savory sauce with mushroom and pea wild rice

tonights dinner

in progress currently, so I figured I'd post while I'm on the couch trying to ignore what my wife is watching on TV...

so what we have so far is lamb chops, marinating in HPEGFCPEVOO (hand picked, estate grown, first cold press, extra virgin olive oil for my niga), garlic, shalot, a touch or oregano, rosemary, salt and pepper

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and our pal a cup of wild rice

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morel and porcini mushrooms (dried)

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our friends the mushrooms around 1 1/2 cups water, 1 1/2 beef broth and a splash of white wine

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after coming to a boil, the mushrooms are removed from the mixture and the wild rice (after washing is tossed in)

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after being tossed into the boiling liquid, it's temp is lowered to a simmer for 50-60 minutes

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then some cipollini onions were sauteed about half way and I wait on the couch

more soon

MMM

this is like a slow porn that just froze on you

ok well had a big mess to clean up last night so I didnt post there rest...continuing

the lamb is placed into a hot pan and seared on each side for a couple minutes,

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until browned on each side, the it's off to a 350 degree oven for about 5 minutes or so (internal temp of 125)

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rice is coming together, turned out to be a little too wet, but had an excellent flavor, I'll hae to practice some more on wild rice hmm, added some peas and chopped arugula towards the end

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out of the oven comes the lamb, wrapped in some foil and put into a warmer @ 200 degrees so I can make the sauce

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some garlic and shallot are sauteed in the pan the lamb was in

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deglazed with red wine, some beef broth and demi glace added, then the diced reconstituted mushrooms added

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then finished with butter

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and plated, topped with a bit of chopped chive

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enjoy :)

HOLY SHIT YOUR STOVE IS SO DIRTY WHAT A SLOB

but i would like to eat your food

yeah I've been meaning to clean the burners :shrug:

you never stop cooking do you?

well I kind of like food, it keeps me alive :sunny:

Looks good.