|
Title: Sauteed Lamb with Artichoke and Mint Jus Categories: None Yield: 4 Servings 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 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 1998 |