Cotelettes Dagneau With Apple Horseradish Sauce
|Lamb loin chops||24|
|Lemon||3 , juiced|
|Shallots||6 , finely chopped|
|Onion||1 Medium, diced|
|Dried thyme||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Dry bread crumbs||3 Cup (48 tbs)|
|Rome apples||6 Medium, peeled, cored, and diced|
|White wine||1⁄2 Cup (8 tbs)|
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