Lamb Chops With Whole Shallots
|Water||1 1⁄2 Cup (24 tbs)|
|Dry shallots||3⁄4 Pound, peeled and left whole|
|Chopped tarragon||1 Teaspoon (Fresh)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken stock||1 1⁄4 Cup (20 tbs), heated|
|Cold water||3 Tablespoon|
|Olive oil||1 Teaspoon|
|Lamb chops||8 , most of fat removed|
|Chopped parsley||1 Teaspoon (Fresh)|
|Orange||1⁄4 , julienned rind|
? Pour 1 1/2 cups (375 mL) water in saucepan set over medium heat. Add salt and bring to boil. Add shallots and cook 8 minutes. Remove from heat and drain well.
? Return shallots to saucepan. Add butter, tarragon and orange rind. Cook 2 minutes over high heat. Pour in wine and cook 2 more minutes.
? Add chicken stock and bring to boil. Reduce heat to low and cook 3 minutes. Dissolve cornstarch in cold water; incorporate into sauce. Season and simmer sauce over low heat during preparation of lamb.
? Heat oil in frying pan over medium heat. Add lamb chops and cook 3 minutes. Turn chops over, season, and continue cooking 3 minutes. If chops are very thick, cook 2 minutes longer.
? Serve lamb with shallot sauce. Sprinkle with parsley.
Serving size: Complete recipe
Calories 5811 Calories from Fat 3286
% Daily Value*
Total Fat 366 g562.6%
Saturated Fat 9.7 g48.7%
Trans Fat 0 g
Cholesterol 41.3 mg13.8%
Sodium 2563.1 mg106.8%
Total Carbohydrates 318 g106%
Dietary Fiber 32.9 g131.7%
Sugars 136.8 g
Protein 296 g591.9%
Vitamin A 23.3% Vitamin C 471.3%
Calcium 98% Iron 46.1%
*Based on a 2000 Calorie diet