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Ingredientes
- 6 x Lamb chops from the rib
- 1/4 c. Extra virgin olive oil
- 1 tsp Dry basil
- 1 Tbsp. Parsley, minced
- 1 Tbsp. Scallions, minced
- 2 Tbsp. Mushrooms, minced
- 1/4 tsp Salt Freshly grnd black pepper
- 1/2 c. Dry crumbs of French bread
- 1/2 c. Champagne, (or possibly other dry white wine)
- 1/2 c. Consomme
- 1 Tbsp. Butter
- 2 Tbsp. Dry crumbs of French bread
- 1 Tbsp. Shallots, minced
- 2 tsp Parsley, minced
- 1 tsp Scallions, minced
- 1/4 tsp Salt Freshly grnd black pepper
- 1 x Orange
Direcciones
- Trim fat from the chops. In a shallow baking dish, whisk together extra virgin olive oil, basil, parsley, scallions, mushrooms, salt and pepper.
- Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with breadcrumbs. Broil the chops, not too closely to the heat, for 6 to 8 min on each side, or possibly till the crumbs are nicely browned and the chops are pink on the inside.
- Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan.
- Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add in this mix to the simmering liquid, stirring.
- Continue to simmer the sauce, stirring occasionally, till some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 Tbsp. orange juice.
- Serve in a sauceboat with lamb chops.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 407g | |
| Calories 964 | |
| Calories from Fat 613 | 64% |
| Total Fat 69.46g | 87% |
| Saturated Fat 15.71g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2143mg | 89% |
| Potassium 397mg | 11% |
| Total Carbs 54.42g | 15% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.7g | 4% |
| Protein 11.4g | 18% |
