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Lamb Loin Chops with Savory Bread Pudding by rojay Visit Thread
I cooked this a few nights ago, and took some pictures. In retrospect, I should have thought more about what pictures to take, and when to take them, but maybe next time I'll do better.

There are three components to this meal. The first is lamb loin chops seared in a pan and finished - if necessary - in the oven.

The second component is snow peas that are blanched, then julienned, and finished in the pan in which the chops were cooked.

The final component is the more complicated, but not really any harder to pull off. It's a savory bread pudding; a custard bound by bread and flavored with walnuts, golden raisins, and herbs. If you do it right, it will puff up almost like a souffle before relaxing, but maintaining a light texture.

I didn't take any pictures of the lamb cooking, but I hope that nobody needs to see lamb in a pan to get the gist. I cooked all of this at once, so I'm going to give directions accordingly.

For the lamb:
2 lamb loin chops
1/4 tsp. oil
salt to taste

For the Snow Peas
10-12 snow peas

For the savory bread pudding
2 cups of diced day old good-quality bread (or 2 cups of fresh bread toasted in the oven long enough to dry out a bit) You don't need "french" bread for this, but a dense crumb is good. Some people tell you not to use sourdough for this type of recipe, but I disagree.
1/4 cup golden raisins
1/4 cup walnuts,
1/2 tsp. walnut oil (or any neutral oil)
2-3 tbs. minced parsley (or other herbs instead of, or in addition to the parsley - I used savory)
1/2 cup heavy cream
2/3 to 3/4 cup half and half
1 clove garlic, smashed
1 sprig rosemary
1 egg, beaten
1 tbs. butter, cut into small dice

Preheat your oven to 350

Heat a medium sized pot of water to boil, and season with salt as you would to cook pasta. Add the snow peas, and blanch for no more than 2 minutes, then immediately drain and plunge the peas into a bowl of icewater.

When they've cooled, dry them, trim them of any strings, and then julienne them.

Heat the cream and half and half in a pan, with the garlic and rosemary until it just comes to a boil. Turn off the heat, and let it steep for around 10 minutes.

In a small frying pan, mix the walnuts with 1/2 tsp. of walnut oil. Put the pan in the oven and toast for 10 to 15 minutes, or until the walnuts are fragrant. Remove the pan from the oven and season the walnuts with a little salt, tossing to coat.

While the walnuts toast, whisk the egg into the cream and half and half, and season with a little salt and pepper. Soak the bread and the raisins in the liquid, stirring occasionally to make sure the bread soaks up all of the liquid. If, after 10 minutes or so, the liquid is all gone, add a little more half and half.

Here's the dish before:

And here it is after it cooked. Notice how much it's risen. That was only a few minutes after it came out of the oven.

When the walnuts have cooled, and the bread has absorbed all of the liquid, add the herb(s) to the bread, along with the walnuts, and put the whole thing into a buttered baking dish small enough that it's at least an inch deep, but tall enough that it's got an inch or so to rise. Spread the diced butter over the top of the bread pudding, then put the dish into the oven, uncovered. It will cook for around 35 minutes. Cook it until the top is browned and it has risen by around an inch.

Around 10 minutes before the pudding is supposed to be done, season the lamb chops with salt. Preheat a pan on high heat, then add the oil. Sear the chops on both sides (around 3-5 minutes each side) then remove them to rest under foil. If they're not cooked to your desired temperature, put them in the oven to finish cooking. By the time you're finished searing, you'll be ready (hopefully) to pull the bread pudding from the oven.

When you're ready to serve, reheat the pan in which the lamb was cooked (after draining the fat) and warm the snow peas; season with salt and pepper.

Here's how it came together a few days ago. The green stuff is hot pepper mint jelly. Yeah, I'm a philistine.

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