Lamb Chops with Roasted Cauliflower, Sweet Potatoes, Radicchio and a Balsamic-Rosemary Reduction

Is it wrong that I CANNOT hear the words Lamb Chop without breaking into song.  Without breaking into children's-programming-song!?  It must be that little part in me that refuses to grow up.  Nah...it's probably just the part in me that loves to nurture her inner-child.  Yeah, that sounds better.  I don't know if it was this childhood remembrance of adorable singing sock puppets or what, but when I actually tried to look back to an (eating) lamb chop experience, I couldn't recall one!  I mean, I use ground lamb quite often...and I love a good lamb shank, but I honestly don't think I've ever even eaten a lamb chop.  Huh!  So, I went to hunt some down.  At the grocery store.  Lamb hardly need hunting.  Okay, so now to choose between lamb loin chops and lamb blade chops (they didn't have rib chops which I was originally searching for).  I chose the less-expensive chop...the blade.  Next time I'll choose the more expensive one...the loin, all adorable-looking, like a mini T-bone.  Anyhoo.  This cut was okay, but not my favorite.  I think with a better cut, this could become a meal that I would crave.  I love what roasting does to cauliflower and radicchio...and sweet potato is one of my bff's, so that's a no-brainer.  The reduction is sweet and rich and so complex.  Basically, when I licked it from the spoon...all those glands in my cheek would start to quiver and shake.  So.  Good.  It may not be pretty, but it's a helluva meal.

Lamb Chops with Roasted Cauliflower, Sweet Potatoes, Radicchio and a Balsamic-Rosemary Reduction

serves 4

Lamb Chops

4 Lamb Chops (any type, use your favorite!)
olive oil
2 tsp. fresh rosemary, chopped

kosher salt

freshly ground black pepper

Roasted Veggies

1 head cauliflower, cut into ~1" florets

2 sweet potatoes, peeled and cut into 1" chunks

2 small heads radicchio, quartered

olive oil

kosher salt

freshly ground black pepper

~2 Tbs. fresh rosemary, chopped

Balsamic-Rosemary Reduction

2 tsp. olive oil

~2 Tbs. red onion, minced

1½ tsp. garlic, minced

½ c. Balsamic Vinegar

2 sprigs rosemary

1 c. chicken stock

kosher salt

freshly ground black pepper

2 Tbs. butter, at room temp.

Preheat oven to 450° F.  Toss the cauliflower and sweet potato with a couple glugs of olive oil and season with some salt, pepper, and half of the rosemary.  Lay out on a sheet tray and roast for ~15 minutes.  Remove from oven and give it a good stir.  Lay the radicchio wedges on the tray, or a separate one if no room, cut side up.  Drizzle with some olive oil and season with salt, pepper, and remaining rosemary.  Put back in oven for ~10-15 minutes, or until all the veggies are just soft and have golden edges.

While the veggies are roasting, heat a grill pan over medium-high heat on the stove.  Rub a light coating of olive oil on each chop and then season with salt, pepper, and rosemary.  Lay the lamb chops into the HOT grill pan and grill for ~4 minutes per side, or until medium-rare.

For the reduction, Heat the olive oil in a small pan and add red onion.  Sweat for ~2 minutes.  Add the garlic, cook another minute.  Pour in Balsamic and let it begin to bubble.  Drop  in the sprigs of rosemary and add the chicken stock.  Bring to a simmer and reduce by half.  This won't take very long.  It should look thick and syrupy.  Remove from heat and stir in butter.  This will give it an irresistible glossy, shine.  Season to taste with salt and pepper.  Remove rosemary sprigs before using.

Divide the veggies among warm plates (slice the radicchio first, if you wish.  It's pretty bitter in big bites...but it's toned down by the sweetness of the cauliflower and sweet potato).  Add one lamb chop and drizzle everything with the Balsamic-Rosemary Reduction.

 This is my entry into Ott,A's Iron Chef Challenge for February: Lamb Chops which is sponsored by the American Lamb Board.

*Balsamic Reduction was adapted from this recipe by Emeril.