| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
French |
Cklive08 |
4 |
Servings |
INGREDIENTS
|
|
Vegetable-oil cooking spray |
| 12 |
|
Pearl onions |
| 4 |
|
Plum tomatoes, halved |
|
|
lengthwise |
| 1/4 |
t |
Olive oil |
| 2 |
t |
Minced shallot |
| 1 |
|
Garlic clove, minced |
| 2 |
t |
Chopped fresh rosemary |
|
|
leaves |
| 2 |
t |
Brandy, if desired |
| 1/4 |
c |
Veal demi-glace, see * Note |
| 1/3 |
c |
Chicken broth, skimmed of |
|
|
fat |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 8 |
|
Lamb rib chops cut from 1 |
|
|
rack frenched to eye of |
|
|
Meat and trimmed of all fat |
| 1/2 |
lb |
Haricots verts or thin |
|
|
asparagus trimmed |
INSTRUCTIONS
Note: Recommend Demi-Glace Gold, call (216) 762-6652 Preheat oven to
300 degrees and lightly spray a non-stick shallow baking pan with
cooking spray. In a small saucepan of boiling water blanch onions 1
minute and drain. After cooling slightly peel onions. Roast tomatoes,
cut sides up, and onions in baking pan in middle of oven 1 to 1 1/4
hours, or until onions are tender and both vegetables are lightly
browned. Prepare grill. In a small saucepan heat oil over moderate
heat until hot but not smoking. Saute shallot and garlic until
softened. Add rosemary and cook, stirring until mixture is lightly
browned. Add brandy and deglaze pan, scraping up any brown bits. Stir
in demi-glace and broth and simmer until reduced to about 1/4 cup, 6
to 8 minutes. Season sauce with salt and pepper and pour through a
fine sieve into another small saucepan. Cover and keep sauce warm. Pat
chops dry and season with salt and pepper. Grill chops on a lightly
oiled rack set 5 to 6 inches over glowing coals 1 1/2 to 2 minutes on
each side for medium-rare or until desired doneness. (Alternately,
brush a hot well-seasoned ridged grill pan lightly with oil and grill
chops in batches over moderately-high heat.) Let chops stand 5
minutes. In a saucepan of boiling salted water cook haricots verts or
asparagus until crisp-tender, about 3 minutes, and drain. Serve chops
with sauce, roasted tomatoes and onions, haricots verts or asparagus.
This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara
Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK -
(Show # CL-9136 broadcast 05-26-1998) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-22-1998
Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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