Siegel's Lamb Chops with Fava Beans and Potato Gnocchi
- SERVINGS: 4
- 3/4 cup dried morels (about 1/2 ounce)
- 1 cup boiling water
- 1 rack of lamb, chine bone removed, rack frenched and cut into double chops, scraps reserved (See Note)
- 1 cup rich veal stock or demiglace
- Salt and freshly ground pepper
- 2 pounds fresh fava beans, shelled
- Potato Gnocchi
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 teaspoon thyme leaves
- In a small bowl, cover the morels with the boiling water and let soak until softened, about 15 minutes. Drain the morels, reserving the liquid. Slice the morels 1/2 inch thick, discarding the stems. Pour the liquid into a bowl, leaving behind any grit.
- In a saucepan, cook the lamb scraps over moderately high heat, stirring often, until browned all over. Add the veal stock and cook over moderate heat until reduced to 1/2 cup, about 20 minutes. Strain the stock, add 1/2 cup of the morel liquid and cook until the sauce is reduced to 1/2 cup. Season with salt and pepper.
- In a large pot of boiling, salted water, cook the fava beans for 2 minutes. Using a slotted spoon, transfer the favas to a plate and let cool, then peel them.
- Return the water to a boil and add the Potato Gnocchi. Stir gently twice and let the gnocchi rise to the surface. Cook for about 1 minute; the gnocchi should be puffed and cooked through. Drain the gnocchi and transfer to an oiled plate.
- Preheat the oven to 400°. In an ovenproof skillet, heat the oil until shimmering. Season the lamb with salt and pepper and cook, fatty side down, until browned and crusty, about 5 minutes. Turn the chops, transfer the skillet to the oven and roast for 10 minutes for medium rare. Let rest for 5 minutes on a cutting board.
- Melt 1/2 tablespoon of the butter in a large nonstick skillet. Add the morels and favas and cook over moderately high heat until warmed through, about 3 minutes. Add to the lamb sauce and swirl in 1 1/2 tablespoons of the butter.
- In the skillet, melt the remaining 2 tablespoons of butter over moderately high heat until golden. Add the gnocchi and thyme, season with salt and pepper and cook, tossing, until lightly golden.
- Spoon the gnocchi onto 4 plates and add the morels and favas. Slice the lamb between the bones and arrange on the plates. Drizzle any remaining sauce around the lamb and serve.
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