Sauteed lamb with artichoke and mint jus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rack lamb; 8 bones, fat cap removed and trimmed | |
| 1½ | cup | Fresh bread crumbs |
| 1 | tablespoon | Fresh thyme leaves; chopped |
| 1 | tablespoon | Fresh rosemary; chopped |
| 1 | tablespoon | Fresh marjoram; chopped |
| 1 | tablespoon | Fresh parsley; chopped |
| 2 | Eggs; well beaten | |
| 4 | tablespoons | Virgin olive oil from provence |
| 2 | Shallots; finely chopped | |
| 4 | larges | Artichoke hearts; boiled until tender and cooled, in 1/8\" slices |
| 1 | cup | Dry provencal wine |
| ½ | cup | Veal stock |
| ¼ | cup | Tomato concasse |
| 2 | tablespoons | Extra virgin olive oil |
| ¼ | cup | Fresh mint leaves; packed |
| Salt and pepper to taste | ||
Directions
Slice lamb rack into chops and pound lightly with a meat mallet to ½-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@...> on Jan 10, 1998