Herb Crusted Lamb with a Vegetable Tian

  

  
Today, I went to the DMV three times. Not once, not twice, but three separate trips to accomplish the needed task.  I arrived early in the morning, 1/2 an hour before it opened, waiting as one of the first people in line, only to be told I needed to have a form I already had also signed by someone else.  Grudgingly, I left the DMV to get the form signed and returned an hour later.  Then, after waiting in line again, the woman at the counter said that I needed an additional form completed and signed.  Shoulders slumped even lower, I shuffled out and went to obtain the necessary signatures before returning again.  On this the third DMV attempt of the morning, I was standing in line when the person in front of me suggested that the security guard had thought momentarily that I had a gun.  I carry a blackberry on my belt and apparently they way it protruded from my side caused the guard a double-take, which my co-sufferer had noticed.  I thought to myself that this morning's experience with government bureaucracy was why everyone hated the DMV and some rare few tragically do bring a gun to solve their problems.  While I was not inspired to "go postal" this morning, the back and forth purgatory reminded me of the multiple shopping trips often required for gourmet recipes.  Trekking across town from supermarket, to wine shop, to gourmet shop, to kitchenware store and back to one or more can wear you out before you even set foot in the kitchen.  However, while there is little satisfaction in completing any DMV experience, the glow in your belly and the faces of your guests quickly melts away pre-dinner troubles.  
   
My recent Gary Danko dinner party featured multiple trips to stores and shops.  The resulting evening of pure dining and communal joy made it all worth the trouble.  This recipe for herb-crusted lamb with a vegetable tian served as the red meat course.  The picture above from a guest at the restaurant (thanks Tammy, I'm sure you had a great 30th birthday!  I was too busy hosting my dinner party to take an actual picture of my meal) hints both at how good this recipe can be and what to do differently at home to save time and expense.  The Gary Danko recipe calls for loin of lamb.  I don't even know if my local stores carry such a thing because I didn't even try.  Instead, I served two french-cut lamb chops on each plate.  Guests were delighted just as much, and I saved myself the extra time and trouble of babysitting roasting loins in the middle of serving a multi-course dinner party.  All of the components were prepared in advance.  The chops received a quick sear in a saute pan on each side to cut cooking time and worry.  Think about modifications like that as you customize recipes to fit your needs.  Many times, similar but different cuts or cooking preparations will reduce your stress and leave your guests just as happy.  Serves 2.
   
Ingredients:
2 tbsp olive oil
4 lamb chops
4 tbsp chopped parsley
1/2 tsp chopped rosemary
1/2 tsp chopped thyme
1 clove garlic
1 small eggplant
1/4 tsp fennel seeds
2 cups veal stock
1 zucchini, sliced into thin rounds
1 bulb fennel, diced
1 onion, peeled and diced
1/2 cup Parmegiano-Reggiano
1/4 cup bread crumbs
1/4 tsp salt
2 tbsp fresh basil, chopped

1 tbsp Herbs de Provence
1 tomato, sliced into 1/4" rounds

1 roasted red pepper
2 sprigs rosemary
    
Directions:
Preheat the oven to 350 degrees.  If working with a rack of lamb, cut into chops.  Clean each of the chops down to the main section of meat on the chop, cutting away and retaining any additional fat along the bone and small parts of meat attached to the chop.  In a bowl, mix together 2 tbsp of parsley with the rosemary, thyme and garlic.  Spoon out onto the lamb chops and allow the chops to marinate.  Cut 2 rounds from the eggplant, about 1/2" thick. Brush a little olive oil on a baking tray and then put down the rounds.  Bake for 10 minutes.  Meanwhile, dice the lamb cuttings into 3/4" pieces and saute in a sauce pan over medium heat.  When the fat is rendered and the remaining meat is browned, poor off the fat.  Deglaze the pan with 1/2 cup of stock, cooking down to a couple of tablespoons.  Add some of the fennel seeds and another 1/2 cup of stock.  Repeat this process until the last of the stock is added and the sauce is reduced to 1/2 a cup or less.  Keep warm.
    
Meanwhile, saute the zucchini rounds in 1 tbsp of olive oil in a saute pan over medium heat.  When the zucchini is soft, remove to a bowl and add the onion and fennel to the pan.  Cook until softened but not browned. Remove from the heat and allow to cool.  Mix together in a bowl the cheese, bread crumbs, salt, basil, 2 tbsp of parsley and the Herbs de Provence.  Assemble the tians by placing a round ring or biscuit cutter on a lightly oiled baking sheet.  Inside, first put down the tomato slice, then spoon enough of the herb mixture to cover.  Then spoon in a layer of onions and fennel, covering again with the herb mixture, and then repeating with successive layers of zucchini, eggplant and roasted red pepper. Place the tians in the oven and bake for 10 minutes.  Meanwhile, warm a large saute pan over medium-high heat.  Add 1 tbsp of oil and then the chops, herb side down.  Saute a few minutes until browned.  Turn the chops and saute a few minutes more until both sides are browned and the middle remains pink.  Remove the chops and allow to rest.  Remove the tians from the oven and use a spatula to pick them up and move to the plate.  Holding down the tian, lift the ring to leave the tian in place.  Stick a spear of rosemary into the top of each tian.  Lean the chops up against the tian. Serve with polenta triangles if desired.  Spoon the sauce onto the tian and chops.  Serve.