Roast Colorado Lamb Chops with White Beans & Tarragon-Garlic Sauce - Serves 4

Roast Colorado Lamb Chops with White Beans and Tarragon-Garlic Sauce
Restaurant Kevin Taylor, Hotel Teatro, Denver
Tasting Colorado by Michele Morris

Ingredients
2 tablespoons extra virgin olive oil
4 (6-oz) bone-in lamb chops
Salt and Pepper
1/2 cup heavy cream
2 (14-oz) cans white beans (cannellini)
2 roasted red peppers, peeled and diced small
1 (15-oz) can artichoke hearts, drained and roughly chopped
1 cup lamb sauce or demi-glace
1 tablespoon chopped tarragon
20 roasted garlic cloves, whole or pureed smooth
Fresh rosemary or thyme for garnish

Directions

1. Preheat the oven to 400 degrees. Heat the oil in a large skillet over medium-high heat. Season the lamb chops with salt and pepper and sear on both sides until golden brown.
2. Transfer lamb chops to a baking sheet and finish cooking in the oven, about 3 to 5 minutes for medium rare.
3. Combine the heavy cream and white beans in a small saute pan and heat over high heat until the cream begins to simmer; gently stir in the red pepper and artichoke hearts and season with salt and pepper to taste.
4. Combine the lamb sauce and tarragon in a small saucepan over medium heat and bring just to a simmer.

Presentation:
Spoon the white bean mixture in the center of four places and top each with a lamb chop. Spoon the lamb sauce around the plate and garnish with roasted garlic cloves or a few dots of roasted garlic puree. Finish by garnishing with fresh herbs.

Makes: 4 servings