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Lamb Chops With Leeks, Lemon, And Dill

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Lamb Chops With Leeks, Lemon, And Dill is a unique non-vegetarian preparation. This recipe will definitely win your cooking some fans. Try this wonderful Lamb Chops With Leeks, Lemon, And Dill recipe and let us know how much you liked it.
  Lamb chops/Thick lamb steaks 6
  Olive oil 2 Tablespoon
  Leeks 4
  Garlic 2 Clove (10 gm), crushed
  Whipping cream 1⁄4 Cup (4 tbs)
  Dried dill 1 Teaspoon
  Lemon 1 , sliced very thin
  Butter 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Brown the lamb very quickly in 1 tablespoon of the oil.
Use high heat, and turn when nicely browned.
Salt and pepper the lamb and set it aside.
Clean the leeks by cutting them into 2-inch lengths and then cutting them in half lengthwise.
Do not use the tough part of the top of the leek; stop just where the leek begins to change from white to green.
Wash the leaves in water, and drain.
Saute the leaves in the remaining oil, along with the garlic,just until they are tender but not browned.
Add the cream and dill.
Remove from the heat.
Place each chop or steak on one half of the heart as
Top each with a bit of the leek and cream sauce and then with a thin slice or two of lemon.
Butter the other side of the paper, and seal as
Bake on greased baking sheet at 400° for about 10 minutes, or until the paper is lightly browned.

Recipe Summary

Side Dish

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Lamb Chops With Leeks, Lemon, And Dill Recipe