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Receta Sauteed Lamb With Artichoke And Mint Jus
by Global Cookbook

Sauteed Lamb With Artichoke And Mint Jus
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Ingredientes

  • 1 x Lamb rack, 8 bones fat cap removed,
  •     and trimmed
  • 1 1/2 c. Fresh raw bread crumbs
  • 1 Tbsp. Minced fresh thyme leaves
  • 1 Tbsp. Minced fresh rosemary
  • 1 Tbsp. Minced fresh marjoram
  • 1 Tbsp. Minced fresh parsley
  • 2 x Large eggs well beaten
  • 4 Tbsp. Virgin extra virgin olive oil from Provence
  • 2 x Shallots finely minced
  • 4 lrg Artichoke hearts boiled till tender,
  •     allowed to cold, cut into 1/8" slices
  • 1 c. Dry Provencal wine
  • 1/2 c. Veal stock
  • 1/4 c. Tomato concasse
  • 2 Tbsp. Extra-virgin extra virgin olive oil
  • 1/4 c. (packed) Fresh mint leaves
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Slice lamb rack into chops and lb. lightly with a meat mallet to 1/2-inch thick. Season with salt and pepper.
  2. In a mixing bowl, mix bread crumbs, thyme, rosemary, marjoram and parsley till well blended. Dredge chops in egg mix and then into bread crumb mix, pressing to adhere well. In a 14-inch saute/fry pan, heat oil over medium heat till just smoking. Place chops in pan and saute/fry till golden on one side, about 3 to 4 min. Turn chops over and repeat on other side. Remove chops to serving platter and drain all but 1 Tbsp. of oil from the pan.
  3. Add in shallots and artichokes to pan and toss to hot. Add in wine, veal stock and tomatoes and bring to a boil. Reduce by half, add in 2 Tbsp. extra-virgin extra virgin olive oil, shake to emulsify and add in mint. Remove from heat and spoon over chops. Serve immediately with extra virgin olive oil mashed potatoes with chives.
  4. This recipe yields 4 servings.