| 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 <suechef@sover.net> on Jan 10,
1998
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