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

Related recipes