You are here

Cotelettes Dagneau With Apple Horseradish Sauce

Western.Chefs's picture
  Lamb loin chops 24
  Lemon 3 , juiced
  Shallots 6 , finely chopped
  Onion 1 Medium, diced
  Dried thyme 1 Teaspoon
  Bay leaves 3
  Butter 1⁄2 Cup (8 tbs), melted (1 Stick)
  Dry bread crumbs 3 Cup (48 tbs)
  Rome apples 6 Medium, peeled, cored, and diced
  Butter 2 Tablespoon
  White wine 1⁄2 Cup (8 tbs)
  Horseradish 2 Teaspoon
  Salt To Taste
  Pepper To Taste

Clean the lamb chop bones.
In a mixing bowl combine the lemon juice, shallots, onion, thyme and bay leaves.
Place the lamb chops in a non-reactive dish and spoon the lemon mixture over all.
Allow the chops to marinate in the refrigerator for at least 1 hour, turning once.
Preheat the oven to 400°.
Remove the chops from the marinade and dip each into the melted butter and then into the bread crumbs.
Place the coated chops on a baking sheet.
Bake the lamb chops for 20 minutes or until lightly browned.
Place the apples in a medium saucepan.
Add 2 tablespoons of butter.
Cook the apples over medium high heat until very soft.
Pass the apples through a sieve.
Add the wine and horseradish to the applesauce.
Return the sauce to the stove and simmer until thickened.
Season to taste with salt and pepper

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (14 votes)
Cotelettes Dagneau With Apple Horseradish Sauce Recipe