Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lamb rack -- 8 bones, fat cap
-- removed,
and trimmed
1 1/2 cups fresh raw bread crumbs
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh parsley
2 eggs -- well beaten
4 tablespoons virgin olive oil from provence
2 shallots -- finely chopped
4 large artichoke hearts -- boiled until
-- tender,
allowed to cool -- cut into 1/8"
-- slices
1 cup dry provencal wine
1/2 cup veal stock
1/4 cup tomato concasse
2 tablespoons extra-virgin olive oil
1/4 cup fresh mint leaves -- (packed)
salt -- to taste
freshly-ground black pepper -- to taste |
Preparation:
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 sauté pan, heat oil over medium heat until just smoking. Place chops in pan and sauté 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 to pan 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.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A06) |
