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Sauteed Lamb with Artichoke and Mint Jus

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


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,


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