The Story –
- 8 Cut about 2.5 cm thick Lamb rib chops
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup Clarified butter
- 8 Asparagus
- 1 large Tomato, Skin and seeds removed and quartered
- 2 tablespoon Basil leaves, finely shredded
- 1/2 Clove Garlic, Very finely sliced
- 1/2 cup Olive Oil
- to taste Lemon juice
- 1 teaspoon Coriander seeds
- 8 small Ovihakautu, Washed, scrubbed and peeled
- 2 tablespoons Butter
- 1/4 cup Chicken stock
- 1 teaspoon Thyme
To sauté the Chops:
- Pat the chops dry with paper towels and season on both sides with salt and pepper.
- Add the clarified butter to a large sauté pan over high heat.
- When the butter is really hot add the seasoned chops and sauté for 3 to 4 minutes on each side (for medium-rare) or longer until they reach the desired degree of doneness.
- Shake the pan continuously whilst the meat cooks to prevent it from sticking. When the meat is cooked, remove the chops from pan and keep warm.
The Sauce Vierge:
- Add the olive oil to a small pot.
- Chop the tomato finely and add to the oil. Heat slowly over a low heat.
- Crush the coriander seeds in a pestle and mortar and add to the oil and tomatoes.
- Add the remaining ingredients and season with salt and pepper.
- The sauce must never boil or get too hot. It is best served just above room temperature.
- Trim and slice the peeled Ovihakautu into cylinder shapes.
- Heat the butter over high heat in an oven-proof pan until it foams.
- Add the thyme. Add the Ovihakauta and cook on one side until caramelized and golden brown.
- Cook the opposite end to the same degree.
- Season and add the stock.
- It should barely cover the bottom of the pan.
- Transfer the pan to an oven pre-heated to 200℃ and cook for 20 minutes until the stock is sticky and the Ovihakauta is soft and tender.
- Blanche the asparagus in boiling water for about 3 minutes.
- Cut into large chunks and finish in a small pan with melted butter. Season with salt and pepper.
Assemble the components on a plate and drizzle with Sauce Vierge.