Lamb With Balsamic Vinegar - {Agnello All'Aceto Balsamico}

Recipe Ingredients

4		Shoulder lamb chops, abt 3/4"-thk each
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	All-purpose flour
2 teaspoons	10ml	Essence
		= (see Bayou Blast recipe)
3 tablespoons	45ml	Extra-virgin olive oil
1/2 cup	31g / 1.1oz	Finely-sliced yellow onion
2		Garlic cloves - crushed
24		Black olives - pitted
1 1/2 teaspoons	7.5ml	Grated lemon zest
8 sections		Thyme
1 tablespoon	15ml	Chopped fresh rosemary
1/4 cup	59ml	Aged balsamic vinegar
1/4 cup	59ml	Montepulciano
		= (or any dry red wine)
1 teaspoon	5ml	Crushed red pepper flakes
		= MACCHERONI ALLA CHITARRA AGLIO E OLIO =
		Basic Pasta dough - (listed below)
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Chopped garlic
1 tablespoon	15ml	Crushed red pepper flakes
		Basic Pasta
1 1/2 cups	355ml	Durum semolina
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 teaspoon	5ml	Salt
3		Eggs
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Season the chops lightly on both sides with salt and pepper. Combine the flour and Essence in a shallow bowl. Add the chops to the flour and turn to coat evenly, shaking to remove any excess.

In a large, deep skillet, heat the oil over medium-high heat. Add the lamb and cook for 4 minutes. Turn the chops, and add the onions, garlic, olives, zest, and 4 sprigs of the thyme. Cook, stirring, until the onions are wilted, 3 minutes. Add rosemary and cook for 1 minute. Increase the heat, add the balsamic vinegar and wine, and stir to deglaze the pan. Turn the chops and cook for 1 additional minute for medium-rare. Transfer the chops to 4 large plates, top with the sauce, and garnish each plate with 1 sprig of thyme.

Serve immediately. Serve on Maccheroni alla Chitarra Aglio e Olio.

For the Maccheroni Alla Chitarra Aglio E Olio: Roll pasta dough out to the second thinnest setting on a pasta machine. Lay pasta over a chitarri. Using a rolling pin, roll over the dough so the strings cut the pasta. Repeat with all of the dough.

Cook pasta in boiling, salted water until al dente. Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is lightly browned. Drain pasta and place in a bowl. Add olive oil mixture and toss.

For the Basic Pasta: Mix the semolina, flour, and salt together. On a large work surface, form a mound with the semolina mixture and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Roll out and cut to desired shape. (Makes 1 pound of pasta)

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F06) - from the TV FOOD NETWORK

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