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Lamb Chops With Whole Shallots

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  Water 1 1⁄2 Cup (24 tbs)
  Dry shallots 3⁄4 Pound, peeled and left whole
  Butter 1 Tablespoon
  Chopped tarragon 1 Teaspoon (Fresh)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock 1 1⁄4 Cup (20 tbs), heated
  Cornstarch 1 Tablespoon
  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.

Recipe Summary

Main Dish

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