English Version
Guy Martin:

Version Française
Guy Martin:


Lamb Chops with Coffee-Chocolate Sauce and
Garlic Purée with Aromatic Vegetables

Yield: 4 servings

2 racks lamb, six ribs each
4 Tablespoons blueberry preserves
1 Tablespoon Maille Dijon mustard (available in specialty and gourmet markets)
8 white grapes
¾cup lamb stock, reduced, see recipe
1 strong espresso
¼ teaspoon melted chocolate
¾ ounce butter
2 garlic cloves, peeled, halved and degermed
1 thyme sprig
1 rosemary sprig
1 bay leaf
2 Tablespoons olive oil
2 Tablespoons water
3 fluid ounces heavy cream
10 fennel seeds, (black cumin)
Skin of one eggplant
Salt and pepper to taste

Place the garlic cloves in aluminium foil with the aromatic herbs (thyme, bay leaf and rosemary), the olive oil and water. Wrap and cook in the oven for 3 hours at 180°F. When done, crush the garlic with a fork and thin with the cream. Season with salt and pepper to taste.

Remove the excess meat from the top of the lamb chops, leaving the bones very clean.

Peel the grapes, cut them in half vertically and seed them. Reduce the lamb stock (see recipe), add the espresso and chocolate, whisk the butter into the sauce and add salt and pepper and half of the ground fennel seeds.

Brown the racks of lamb and then baste with the candied blueberries and mustard. Cook the racks of lamb for 5 minutes at 400°F.

On a plate, line a ring mold with eggplant skin, fill with the garlic purée and then the triple lamb chop.

To serve, sauce the plate and add the grapes. On the rim of the plate sprinkle the rest of the fennel seeds and the ground coffee.

Lamb Stock

Note: You can buy lamb stock pre-made in gourmet stores. A good brand is "More Than Gourmet"

2 pounds lamb bones
2 ounces carrots, washed and sliced
1¼ ounces onions, sliced
1/3 ounce parsley
1 bay leaf
1 bunch thyme

Brown the bones and meat trimmings in the oven with a little peanut oil (they should be browned, but not burnt).
Add the vegetables and herbs. Allow the vegetables to brown slightly. Drain to remove the fat. Place everything in a tall stockpot and cover with water - 1 inch over the level of the bones. Bring to a boil and then simmer for 5 to 6 minutes. Skim frequently while cooking. Strain the stock through a fine sieve (throw out the bones). Reduce the stock by half over a gentle simmer, skim frequently while reducing then strain once again through a fine sieve.

Wine Pairing

1993 Château Malescott Saint Exupéry Margaux