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Receta Grilled Lamb Chops With Rosemary Sauce
by Global Cookbook

Grilled Lamb Chops With Rosemary Sauce
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  Raciónes: 4

Ingredientes

  • Vegetable-oil cooking spray
  • 12 x Pearl onions
  • 4 x Plum tomatoes halved lengthwise
  • 1/4 tsp Extra virgin olive oil
  • 2 tsp Chopped shallot
  • 1 x Garlic clove chopped
  • 2 tsp Minced fresh rosemary leaves
  • 2 tsp Brandy if you like
  • 1/4 c. Veal demi-glace see * Note
  • 1/3 c. Chicken broth skimmed of fat Salt to taste Freshly-grnd black pepper to taste
  • 8 x Lamb rib chops cut from 1 rack frenched to eye of meat and trimmed of all fat
  • 1/2 lb Haricots verts or possibly thin asparagus trimmed

Direcciones

  1. Preheat oven to 300 degrees and lightly spray a non-stick shallow baking pan with cooking spray.
  2. In a small saucepan of boiling water blanch onions 1 minute and drain. After cooling slightly peel onions. Roast tomatoes, cut sides up, and onions in baking pan in middle of oven 1 to 1 1/4 hrs, or possibly till onions are tender and both vegetables are lightly browned.
  3. Prepare grill.
  4. In a small saucepan heat oil over moderate heat till warm but not smoking. Saute/fry shallot and garlic till softened. Add in rosemary and cook, stirring till mix is lightly browned. Add in brandy and deglaze pan, scraping up any brown bits. Stir in demi-glace and broth and simmer till reduced to about 1/4 c., 6 to 8 min. Season sauce with salt and pepper and pour through a fine sieve into another small saucepan. Cover and keep sauce hot.
  5. Pat chops dry and season with salt and pepper. Grill chops on a lightly oiled rack set 5 to 6 inches over glowing coals 1 1/2 to 2 min on each side for medium-rare or possibly till desired doneness. (Alternately, brush a warm well-seasoned ridged grill pan lightly with oil and grill chops in batches over moderately-high heat.) Let chops stand 5 min.
  6. In a saucepan of boiling salted water cook haricots verts or possibly asparagus till crisp-tender, about 3 min, and drain.
  7. Serve chops with sauce, roasted tomatoes and onions, haricots verts or possibly asparagus.
  8. This recipe yields 4 servings.