| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Cklive18, Pdate | 1 | servings |
INGREDIENTS
| 6 | Lamb chops from the rib | |
| 1/4 | c | Olive oil |
| 1 | ts | Dried basil |
| 1 | tb | Parsley; chopped |
| 1 | tb | Scallions; chopped |
| 2 | tb | Mushrooms; chopped |
| 1/4 | ts | Salt |
| Freshly ground black pepper | ||
| 1/2 | c | Dry crumbs of French bread |
| 1/2 | c | Champagne; (or other dry white |
| ; wine) | ||
| 1/2 | c | Consomme |
| 1 | tb | Butter |
| 2 | tb | Dry crumbs of French bread |
| 1 | tb | Shallots; chopped |
| 2 | ts | Parsley; chopped |
| 1 | ts | Scallions; chopped |
| 1/4 | ts | Salt |
| Freshly ground black pepper | ||
| 1 | Orange |
INSTRUCTIONS
SAUCE Trim fat from the chops. In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper. Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with breadcrumbs. Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside. Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan. Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add this mixture to the simmering liquid, stirring. Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice. Serve in a sauceboat with lamb chops. Converted by MC_Buster. Per serving: 773 Calories (kcal); 66g Total Fat; (83% calories from fat); 5g Protein; 24g Carbohydrate; 31mg Cholesterol; 1508mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 13 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9357 Converted by MM_Buster v2.0n.
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