Hugh Hefner's Favorite Recipe: Lamb Chops

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PeterPipersPizza

Starting to Get Obsessed
Dec 21, 2021
136
640
38
Fresno, CA
This recipe was enjoyed by the late piper Mr. Hugh Hefner several times a week. Even when dining out he would have his staff prepare the ingredients and the recipe delivered to the head chef so he could eat his favorite meal in a new restaurant. In fact, there is an episode of The Girls Next Door, where this is filmed. This recipe is directly from the Playboy mansion:


INGREDIENTS:
Lamb Chops:

4 fresh french-cut lamb chops (from 3-pound rack; see note below)
1/2 teaspoon olive oil
1 tablespoon seasoning salt
1 teaspoon ground white pepper

Lamb Sauce:
1 can Campbell’s beef broth
1/2 cup cold water
1 sprig fresh rosemary (4 inches long)
1 1/2 teaspoons Swiss Chalet Pro-Thick vegetable starch thickener (1/4 teaspoon of cornstarch mixed with 1/4 teaspoon water can substitute)

INSTRUCTIONS:
Preparing the Lamb Chops:

  • Trim lamb chops of all excess fat. Trim should include the bone to the eye of the chop. Season the chops with salt and ground white pepper. Place the olive oil on a plate; dip the chops in the olive oil. In a very hot, preheated sauté pan, sear the chops on both sides until they are dark brown. Three minutes per side. Cover pan and let chops sit on a low flame for an additional two minutes.
  • The fourth chop is for the cook to eat and determine if it is tender and tasty. If it is acceptable, serve the remaining three to Mr. Hefner. If it is not tender or tasty, start the process again by cutting from another rack of lamb.
Preparing the Sauce:
  • Combine the beef broth and water. Bring to a simmer. Whisk in the Pro-Thick and return to a simmer. Add the rosemary sprig and cook for only 20–30 seconds. Remove the rosemary sprig from the sauce. Keep the sauce warm.
Preparing the Baked Potato:
  • Wash three 90-count size potatoes. Wrap in foil and bake in oven at 350° for 90 minutes or until done. Remove from oven and place in warmer until dinner is requested. Choose the best potato: Remove foil and place on plate.
Preparing the Peas:
  • Open one can of Le Sueur Early Peas (15 ounces) and heat in skillet. Season lightly with a pinch of fine sea salt and 1 teaspoon of salted butter when heating. Serve about one-third of the peas in a side bowl when the dinner is served.
Preparing the Tomato:
  • Cut from the center of a beefsteak tomato two slices of tomato 1/2 inch thick. Place the slices on a small side plate that has been lined with the top half of a washed leaf of romaine lettuce.
Plate Presentation:
  • Place the three lamb chops on a warm HMH [monogrammed] dinner plate. The bones should be pointing to the center of the plate. Spoon a little of the sauce over each chop and some to flow slightly onto the plate around each chop. Place the baked potato next to the chops with no sauce touching it. No butter is put into the potato. Real butter (not margarine or butter substitute) and salt should be served on the side. The peas and applesauce are placed in small bowls on the side.
When Serving:
  • When Mr. Hefner calls for his dinner, everything should be ready before cooking the chops. When the chops are completed, a butler should serve the meal immediately.
NOTE
  • Order from the butcher: a french-cut prime lamb rack weighing about 3 pounds.
 

sablebrush52

The Bard Of Barlings
Jun 15, 2013
16,170
29,239
SoCal
jrs457.wixsite.com
This recipe was enjoyed by the late piper Mr. Hugh Hefner several times a week. Even when dining out he would have his staff prepare the ingredients and the recipe delivered to the head chef so he could eat his favorite meal in a new restaurant. In fact, there is an episode of The Girls Next Door, where this is filmed. This recipe is directly from the Playboy mansion:


INGREDIENTS:
Lamb Chops:

4 fresh french-cut lamb chops (from 3-pound rack; see note below)
1/2 teaspoon olive oil
1 tablespoon seasoning salt
1 teaspoon ground white pepper

Lamb Sauce:
1 can Campbell’s beef broth
1/2 cup cold water
1 sprig fresh rosemary (4 inches long)
1 1/2 teaspoons Swiss Chalet Pro-Thick vegetable starch thickener (1/4 teaspoon of cornstarch mixed with 1/4 teaspoon water can substitute)

INSTRUCTIONS:
Preparing the Lamb Chops:

  • Trim lamb chops of all excess fat. Trim should include the bone to the eye of the chop. Season the chops with salt and ground white pepper. Place the olive oil on a plate; dip the chops in the olive oil. In a very hot, preheated sauté pan, sear the chops on both sides until they are dark brown. Three minutes per side. Cover pan and let chops sit on a low flame for an additional two minutes.
  • The fourth chop is for the cook to eat and determine if it is tender and tasty. If it is acceptable, serve the remaining three to Mr. Hefner. If it is not tender or tasty, start the process again by cutting from another rack of lamb.
Preparing the Sauce:
  • Combine the beef broth and water. Bring to a simmer. Whisk in the Pro-Thick and return to a simmer. Add the rosemary sprig and cook for only 20–30 seconds. Remove the rosemary sprig from the sauce. Keep the sauce warm.
Preparing the Baked Potato:
  • Wash three 90-count size potatoes. Wrap in foil and bake in oven at 350° for 90 minutes or until done. Remove from oven and place in warmer until dinner is requested. Choose the best potato: Remove foil and place on plate.
Preparing the Peas:
  • Open one can of Le Sueur Early Peas (15 ounces) and heat in skillet. Season lightly with a pinch of fine sea salt and 1 teaspoon of salted butter when heating. Serve about one-third of the peas in a side bowl when the dinner is served.
Preparing the Tomato:
  • Cut from the center of a beefsteak tomato two slices of tomato 1/2 inch thick. Place the slices on a small side plate that has been lined with the top half of a washed leaf of romaine lettuce.
Plate Presentation:
  • Place the three lamb chops on a warm HMH [monogrammed] dinner plate. The bones should be pointing to the center of the plate. Spoon a little of the sauce over each chop and some to flow slightly onto the plate around each chop. Place the baked potato next to the chops with no sauce touching it. No butter is put into the potato. Real butter (not margarine or butter substitute) and salt should be served on the side. The peas and applesauce are placed in small bowls on the side.
When Serving:
  • When Mr. Hefner calls for his dinner, everything should be ready before cooking the chops. When the chops are completed, a butler should serve the meal immediately.
NOTE
  • Order from the butcher: a french-cut prime lamb rack weighing about 3 pounds.
Straight out of a can, '50's American haute cuisine.
 

monty55

Lifer
Apr 16, 2014
1,290
1,922
63
Bryan, Texas
This recipe was enjoyed by the late piper Mr. Hugh Hefner several times a week. Even when dining out he would have his staff prepare the ingredients and the recipe delivered to the head chef so he could eat his favorite meal in a new restaurant. In fact, there is an episode of The Girls Next Door, where this is filmed. This recipe is directly from the Playboy mansion:


INGREDIENTS:
Lamb Chops:

4 fresh french-cut lamb chops (from 3-pound rack; see note below)
1/2 teaspoon olive oil
1 tablespoon seasoning salt
1 teaspoon ground white pepper

Lamb Sauce:
1 can Campbell’s beef broth
1/2 cup cold water
1 sprig fresh rosemary (4 inches long)
1 1/2 teaspoons Swiss Chalet Pro-Thick vegetable starch thickener (1/4 teaspoon of cornstarch mixed with 1/4 teaspoon water can substitute)

INSTRUCTIONS:
Preparing the Lamb Chops:

  • Trim lamb chops of all excess fat. Trim should include the bone to the eye of the chop. Season the chops with salt and ground white pepper. Place the olive oil on a plate; dip the chops in the olive oil. In a very hot, preheated sauté pan, sear the chops on both sides until they are dark brown. Three minutes per side. Cover pan and let chops sit on a low flame for an additional two minutes.
  • The fourth chop is for the cook to eat and determine if it is tender and tasty. If it is acceptable, serve the remaining three to Mr. Hefner. If it is not tender or tasty, start the process again by cutting from another rack of lamb.
Preparing the Sauce:
  • Combine the beef broth and water. Bring to a simmer. Whisk in the Pro-Thick and return to a simmer. Add the rosemary sprig and cook for only 20–30 seconds. Remove the rosemary sprig from the sauce. Keep the sauce warm.
Preparing the Baked Potato:
  • Wash three 90-count size potatoes. Wrap in foil and bake in oven at 350° for 90 minutes or until done. Remove from oven and place in warmer until dinner is requested. Choose the best potato: Remove foil and place on plate.
Preparing the Peas:
  • Open one can of Le Sueur Early Peas (15 ounces) and heat in skillet. Season lightly with a pinch of fine sea salt and 1 teaspoon of salted butter when heating. Serve about one-third of the peas in a side bowl when the dinner is served.
Preparing the Tomato:
  • Cut from the center of a beefsteak tomato two slices of tomato 1/2 inch thick. Place the slices on a small side plate that has been lined with the top half of a washed leaf of romaine lettuce.
Plate Presentation:
  • Place the three lamb chops on a warm HMH [monogrammed] dinner plate. The bones should be pointing to the center of the plate. Spoon a little of the sauce over each chop and some to flow slightly onto the plate around each chop. Place the baked potato next to the chops with no sauce touching it. No butter is put into the potato. Real butter (not margarine or butter substitute) and salt should be served on the side. The peas and applesauce are placed in small bowls on the side.
When Serving:
  • When Mr. Hefner calls for his dinner, everything should be ready before cooking the chops. When the chops are completed, a butler should serve the meal immediately.
NOTE
  • Order from the butcher: a french-cut prime lamb rack weighing about 3 pounds.

wait... canned peas?? Couldn't Hef afford the real thing? Also, what applesauce? Any ole applesauce? It's not mentioned till the plate presentation.
 

PeterPipersPizza

Starting to Get Obsessed
Dec 21, 2021
136
640
38
Fresno, CA
"I have a staff of 12 full-time chefs who are here around the clock," William Bloxsom-Carter, executive chef and food and beverage director of Playboy Enterprises, Inc. tells Gourmet, which got a tour of the operation. "Everything is made from scratch ,"including Hef's favorites, oatmeal [cookies], most made overnight by the graveyard shift staffers.

"We have a catalog of 31 meals from which Mr. Hefner can request what he'd like to eat at any time of the day or night," he explains to the site. "So he can call down to the kitchen and say, 'I'd like the number 6 [grilled cheese sandwich, potato chips, applesauce, and two oatmeal cookies], or the number 21 [fried chicken strips, baked potato, caper dip, and two oatmeal cookies],' and then the butlers communicate that to us."

"Lamb chops are his favorite meal, and he has that for dinner once a week,"
Bloxsom-Carter reveals.

"It's a little embarrassing because we do such insane, great food for the guests who come on the property, but he's just a regular Midwestern gentleman who likes his Lipton noodle soup with his saltine crackers."
 
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