Sauteed Lamb with Artichoke and Mint Jus

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Sauteed Lamb with Artichoke and Mint Jus Ingredients

1 Rack lamb; 8 bones, fat cap	2 Shallots; finely chopped
1 1/2 c Fresh bread crumbs	4 lg Artichoke hearts; boiled
1 tb Fresh thyme leaves; chopped	1 c Dry provencal wine
1 tb Fresh rosemary; chopped	1/2 c Veal stock
1 tb Fresh marjoram; chopped	1/4 c Tomato concasse
1 tb Fresh parsley; chopped	2 tb Extra virgin olive oil
2 Eggs; well beaten	1/4 c Fresh mint leaves; packed
4 tb Virgin olive oil from	Salt and pepper to taste

Instructions for Sauteed Lamb with Artichoke and Mint Jus

Slice lamb rack into chops and pound lightly with a meat mallet to 1/2-inch thick. Season with salt and pepper. In a mixing bowl, mix bread crumbs, thyme, rosemary, marjoram and parsley until well blended. Dredge chops in egg mixture and then into bread crumb mixture, pressing to adhere well. In a 14-inch saute pan, heat oil over medium heat until just smoking. Place chops in pan and saute until golden brown on one side, about 3 to 4 minutes. Turn chops over and repeat on other side. Remove chops to serving platter and drain all but 1 tablespoon of oil from the pan. Add shallots and artichokes and toss to warm. Add wine, veal stock and tomatoes and bring to a boil. Reduce by half, add 2 tablespoons extra virgin olive oil, shake to emulsify and add mint. Remove from heat and spoon over chops. Serve immediately with olive oil mashed potatoes with chives. Yield: 4 servings Recipe by: MEDITERRANEAN MARIO #ME1A06 Posted to MC-Recipe Digest V1 #1000 by Sue on Jan 10, 1998

Main Ingredient: LambCuisine: Uncategorized

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