| 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 |
ts |
Olive oil |
| 2 |
ts |
Minced shallot |
| 1 |
|
Garlic clove; minced |
| 2 |
ts |
Chopped fresh rosemary leaves |
| 2 |
ts |
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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