Festival of Chefs, Lamb Recipe

Chef Vicente Duran of Vivo Restaurant is one of the chefs taking part in the fundraiser. He shares his recipe for Lamb Chops with Balsamic-Red Grape Reduction.

Lamb Chops with Balsamic-Red Grape Reduction

2 Racks Bone in Lamb Chops (New Zealand or Domestic)
Salt & Pepper to taste
4 oz 18 Year Old Balsamic Vinegar
1/4 Cup Refined Sugar
1/4 lb Red Seedless Grapes
10-12 Mint Leaves
1 lb. Fresh Cleaned Spinach
4 Idaho Potatoes, Quartered

Preheat Oven to 375º. Remove excess fat from the lamb and rub with salt and pepper. Heat a sauté pan to 375º and lay rack fat side down first. Sear each side for 3 to 4 minutes. Transfer the pan to the oven for an additional 4 minutes for medium rare; leave for an additional 2 minutes thereafter for medium and so on.

In medium size stock pot simmer sugar, grapes and balsamic for a few minutes (3, 4) or until the ingredients turn into a syrup. Remove from heat and add mint leaves.

Toss the quartered potatoes in olive oil. On a sheet pan, place the quartered potatoes face down. Sprinkle with salt and pepper and bake on the sheet pan for 20-25 minutes until crisp and golden.

In sauté pan wilt fresh spinach with olive oil and garlic.

Many fine Italian wines would compliment this entrée. We suggest a medium bodied Chianti or an Italian Merlot.

For More Information

Please support the children and adults of New Horizon Center while spending an extraordinary evening downtown sampling cuisine prepared by the Best Chefs in the Chicagoland area! For ticket information please call 773-286-6226 ext.222.