Culinary Clash of Coaches - over Lamb Chops!
Before the Final Four took part in their games in Indianapolis Saturday, Texas chef Tim Love was mighty busy.
Love, the executive chef and owner of the Lonesome Dove Western Bistro and the Love Shack, both in Ft. Worth, was "The Early Show Saturday Edition"'s "Chef on a Shoestring," making dishes representing all four teams, and on a budget of only $40.
Then, he was the judge of a coach's cookoff between two mean who got their teams to the NCAA tournament this year - Kentucky's John Calipari and Notre dame's Mike Brey.
Both did their best with a special recipe Love provided - for Lamb Chops with Red Wine Syrup.
And though Kentucky got further in the tournament than Notre Dame, it was Brey who came out on top in Saturday's culinary festivities.
"Early Show" recipes galore!
Final Four Food on a Shoestring
TIM'S RECIPE:
LAMB CHOPS WITH RED WINE SYRUP
INGREDIENTS:
4 lamb loin chops cut 2-inches thick
Marinade
1/2 cup olive oil
1/2 cup red wine
4 cloves garlic, crushed
2 ounces parsley stems, reserve the leaves
1 sprig rosemary,
1 tablespoon course ground black pepper
Herb Vinaigrette
2 cloves garlic, minced
1/2 cup olive oil
2 tablespoons lime juice
1/4 cup course chopped parsley
Salt and pepper to taste
Red Wine Syrup
1 cup red wine
1/3 cup sugar
pinch of salt
Marinade
Combine all the ingredients in a shallow pan.
Arrange the lamb chops, making sure the chops are coated with the marinade.
Cover and refrigerate for one hour and turn the lamb chops marinate for at least
one more hour. You can marinate longer if desired.
Vinaigrette
In a mixing bowl combine all the ingredients, whisk together and let stand while the lamb chops are cooking.
Lamb Chops
Preheat a saute pan over medium-high heat.
Pat dry with paper towels to remove excess liquid from the marinade,
season the chops with salt and pepper.
Drizzle with olive oil, and cook for 1 minutes on both sides until browned.
Drain the grease and place in a 375 preheat oven. Cook for 5 - 7 minutes or until medium rare.
Red Wine Syrup
Remove the chops and let rest. Place the wine and sugar in saute pan over medium heat, add a pinch of sauce.
Bring to a simmer and reduce the heat. Continue to reduce until 1/2 cup of liquid remains.