Lamb Chops With Leeks, Lemon, And Dill
|Lamb chops/Thick lamb steaks||6|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Dried dill||1 Teaspoon|
|Lemon||1 , sliced very thin|
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.