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Ингредиенты
- 1 x Lamb rack, 8 bones fat cap removed,
- Â Â and trimmed
- 1Â 1/2 c. Fresh raw bread crumbs
- 1 Tbsp. Minced fresh thyme leaves
- 1 Tbsp. Minced fresh rosemary
- 1 Tbsp. Minced fresh marjoram
- 1 Tbsp. Minced fresh parsley
- 2 x Large eggs well beaten
- 4 Tbsp. Virgin extra virgin olive oil from Provence
- 2 x Shallots finely minced
- 4 lrg Artichoke hearts boiled till tender,
- Â Â allowed to cold, cut into 1/8" slices
- 1 c. Dry Provencal wine
- 1/2 c. Veal stock
- 1/4 c. Tomato concasse
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1/4 c. (packed) Fresh mint leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- Slice lamb rack into chops and lb. 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 till well blended. Dredge chops in egg mix and then into bread crumb mix, pressing to adhere well. In a 14-inch saute/fry pan, heat oil over medium heat till just smoking. Place chops in pan and saute/fry till golden on one side, about 3 to 4 min. Turn chops over and repeat on other side. Remove chops to serving platter and drain all but 1 Tbsp. of oil from the pan.
- Add in shallots and artichokes to pan and toss to hot. Add in wine, veal stock and tomatoes and bring to a boil. Reduce by half, add in 2 Tbsp. extra-virgin extra virgin olive oil, shake to emulsify and add in mint. Remove from heat and spoon over chops. Serve immediately with extra virgin olive oil mashed potatoes with chives.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 406 | |
| Calories from Fat 223 | 55% |
| Total Fat 25.24g | 32% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 459mg | 19% |
| Potassium 288mg | 8% |
| Total Carbs 36.03g | 10% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.2g | 2% |
| Protein 10.38g | 17% |
