| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 4 | Servings | ||
INGREDIENTS
| 1 | Rack lamb; 8 bones, fat cap removed and trimmed | |
| 1 1/2 | c | Fresh bread crumbs |
| 1 | tb | Fresh thyme leaves; chopped |
| 1 | tb | Fresh rosemary; chopped |
| 1 | tb | Fresh marjoram; chopped |
| 1 | tb | Fresh parsley; chopped |
| 2 | Eggs; well beaten | |
| 4 | tb | Virgin olive oil from provence |
| 2 | Shallots; finely chopped | |
| 4 | lg | Artichoke hearts; boiled until tender and cooled, in 1/8" slices |
| 1 | c | Dry provencal wine |
| 1/2 | c | Veal stock |
| 1/4 | c | Tomato concasse |
| 2 | tb | Extra virgin olive oil |
| 1/4 | c | Fresh mint leaves; packed |
| Salt and pepper to taste |
INSTRUCTIONS
Slice lamb rack into chops and pound lightly with a meat mallet to 1/2-inch thick. Season with salt and pepper. In a mixing bowl, mix bread crumbs, thyme, rosemary, marjoram and parsley until well blended. Dredge chops in egg mixture and then into bread crumb mixture, pressing to adhere well. In a 14-inch saute pan, heat oil over medium heat until just smoking. Place chops in pan and saute until golden brown on one side, about 3 to 4 minutes. Turn chops over and repeat on other side. Remove chops to serving platter and drain all but 1 tablespoon of oil from the pan. Add shallots and artichokes and toss to warm. Add wine, veal stock and tomatoes and bring to a boil. Reduce by half, add 2 tablespoons extra virgin olive oil, shake to emulsify and add mint. Remove from heat and spoon over chops. Serve immediately with olive oil mashed potatoes with chives. Yield: 4 servings Recipe by: MEDITERRANEAN MARIO #ME1A06 Posted to MC-Recipe Digest V1 #1000 by Sue <[email protected]> on Jan 10, 1998
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”