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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

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Cotelettes Dagneau With Apple Horseradish Sauce Recipe