il in a large frying pan and cook the onions over
Combine first 3 ingredients in small bowl.
Rub about 1/4 teaspoon mixture over each side of each chop.
Sprinkle chops with salt; place on plate.
Cover and refrigerate at least 30 minutes and up to 4 hours.
Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat.
Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.
Transfer to platter; cover with foil.
Repeat with remaining oil and chops.
Garnish platter with rosemary sprigs, if desired.
Heat oil and sugar in a large frying pan. Add shallots and saute for 2 mins, until golden. Season lamb then add to pan. Brown for 2-3 mins on 1 side. Turn lamb, add mushrooms and cook for 2 mins. Deglaze with wine and stock. Bring to a boil then add cornstarch slurry, tomatoes and herbs. Simmer for 3-4 mins, until thickened, stirring occasionally.
Garnish with bay leaves. Serve with new potatoes and green beans, if desired.
bsp oil in a frying pan over a medium heat. Add
edium-high heat. Cook the lamb for 8-10 mins, turning
5 minutes. Keep warm.
Lamb:
Put the oil, pepper
lace flour in a shallow pan.
Place the almondine breading
Place lamb fillets in a bowl with
n high heat. Cook the lamb for 30 seconds on each
otatoes in a roasting pan. Add lamb to pan.
Roast about 20
Dry roast nuts in pan, being careful not to burn
5mm cubes.
Peel and chop the garlic finely, then put
callions. Serve immed over the pan fried rice noodles. Remove the curry
ngredients but a heavy bottomed pan or casserole will do fine
egrees Celsius.
Marinate the lamb chops with salt, ground black
Brown each lamb chop on both sides. Remove from pan. Gently fry the onion
ampened kitchen string, tie each lamb chop to hold tail in place
he pan. Let them stew, undisturbed, while you cut up the lamb, chop
In a bowl combine margarine, honey, mustard, rosemary and pepper.
Trim excess fat from the lamb chops.
Place the lamb chops on a rack in a shallow baking pan.
Brush with some of the honey mixture.
Roast in a 325\u00b0 oven until desired doneness (allow about 35 to 40 minutes for medium doneness).
Before serving the lamb chops, brush each chop with a little of the honey mixture again.
Top each lamb chop with fresh chives, if desired.
Yield: 6 servings.
Preheat oven to 350\u00b0F. Line a baking dish with foil.
Whisk together milk and egg. Combine breadcrumbs, nuts, cheese and chives. Dredge lamb chops lightly in flour, shaking off excess. Dip in egg mixture then breadcrumb mixture.
Place a sage leaf on each lamb chop and wrap with a slice of prosciutto. Arrange lamb chops, tomatoes and mushrooms in prepared pan. Lightly drizzle with oil and season. Bake for 15-20 mins, until golden brown and cooked through. Serve with green beans.