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.