Rachael Ray's Lamb Chops With Pinot Noir And Mushroom Hash

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 lamb chops (boneless, 1 1/2-inches thick)
• salt and pepper
• 4 tablespoons extra virgin olive oil
• 2 leeks
• 1 cup hazelnuts, roughly chopped
• 1/2 cup dried sweetened cranberries
• 1 cup red wine (recommended ( pinot noir)
• 1 cup chicken stock
• 1/4 cup butter, divided
• 2 shallots, thinly sliced
• 1 lb cremini mushroom, sliced
• 1/2 lb shiitake mushroom caps, sliced
• 4 cups kale, chopped (1 bunch)
• 1 (15 ounce) can beets, drained and sliced
• 8 ounces blue cheese, crumbled
• 4 slices whole wheat bread (thickly sliced)
• 3 tablespoons chives, chopped

Recipe

• 1 preheat a large skillet over medium high heat.
• 2 season chops with salt and pepper.
• 3 add 2 tablespoons extra-virgin olive oil to the hot skillet and the chops.
• 4 cook chops 3 to 4 minutes on each side.
• 5 while they cook, split leeks lengthwise, slice in 1/2-inch half-moon pieces and wash vigorously under running water in a colander to release sand. shake to dry.
• 6 preheat a second large skillet for your hash over medium-high heat.
• 7 add nuts to the skillet and toast 2 to 3 minutes then remove and reserve them.
• 8 to chop skillet, add another tablespoon extra virgin olive oil and the leeks.
• 9 cook the leeks until tender, 5 minutes.
• 10 add cranberries and pinot noir to the pan.
• 11 scrape up the pan drippings and stir in chicken stock.
• 12 when sauce comes up to a bubble, add the chops back to the pan and reduce heat to simmer.
• 13 finish cooking chops through, 10 minutes.
• 14 to the hash skillet, add a tablespoon extra-virgin olive oil and 1 tablespoon butter.
• 15 when butter melts into oil, add shallots then mushrooms and cook 5 minutes, then add kale.
• 16 wilt the kale into the pan and season with salt and pepper, to taste.
• 17 when kale is hot and wilted, add beets and gently combine.
• 18 season to taste with salt and pepper.
• 19 preheat broiler.
• 20 pull chops from their sauce.
• 21 raise heat and bring sauce back to a bubble.
• 22 cut off 4 thick slices of whole-grain bread.
• 23 char bread under broiler on each side while you finish the sauce.
• 24 add 2 tablespoons butter to the sauce to give it gloss and weight and turn off heat.
• 25 pour sauce over the chops.
• 26 serve hash alongside the chops and top with crumbles of blue cheese and reserved nuts.
• 27 spread charred bread with remaining butter and sprinkle liberally with chopped chives.