| 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.
A Message from our Provider:
“If you want to be a leader, you must serve.”