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  • Cotelettes D'agneau A La Provencale Lamb Chops Provence Style

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    Cotelettes D'agneau A La Provencale Lamb Chops Provence Style
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x lamb chops from the rib
    • 1/4 c. extra virgin olive oil
    • 1 tsp dry basil
    • 1 Tbsp. minced parsley
    • 1 Tbsp. minced scallions
    • 2 Tbsp. minced mushrooms
    • 1/4 tsp salt Freshly-grnd black pepper to taste
    • 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. minced shallots
    • 2 tsp minced parsley
    • 1 tsp minced scallions
    • 1/4 tsp salt Freshly-grnd black pepper to taste
    • 1 x orange

    Directions

    1. 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.
    2. 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.
    3. This recipe yields 6 servings.

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