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Sunday, March 28, 2010

Pan Seared lamb chops with creamy mushroom barley(orzo)

I love the versatility of barley. Barley can be used in soups, minestrone, cold fresh summer salads or in this case in the style of a risotto. I compare this to a risotto because the barley manages to keep its firm texture on the inside but gets creamy and smooth on the outside.
This is a fairly simple preparation with the barley being pre-boiled to lessen the cooking time. Matched with some wonderful mushrooms the earthy flavors go great with some fresh lamb.


8 lamb loin chops
1 tbsp. dry rosemary
1 tbsp. dry oregano
2 garlic cloves finely chopped
1 onion diced
2 oz. brandy
1/4 cup dry porcini mushrooms
1 cup pearl barley(orzo)
1 cup vegetable stock
1/4 cup heavy cream
salt and pepper
1/4 cup grated parmigiano cheese
extra virgin olive oil

Boil 1 cup of barley for 30 minutes, drain and set aside.
Soak porcini in 1/2 cup warm water for 20 minutes, strain and reserve liquid.
In a hot  pan add onion , garlic and saute for 5 minutes.
Add mushrooms and reserved liquid to pan , stir for 1 min.
Add cooked barley to pan and toss well . Stir in vegetable stock and cook 5 minutes.
Add cream and parmigiano cheese and warm through.
Sprinkle lamb with rosemary, oregano, salt and pepper .
In a very hot pan add some olive oil . Sear lamb  for 2 minutes on each side then add brandy and cook for 1 more minute.
Serve barley with lamb immediately .

Beautifully seared lamb chops go great with this Risotto style barley....enjoy!Prep. time 10 minutes
Cooking time 45 minutes

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