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Crispy Lamb Chops with Thyme Sauce
Yield: 4 servings
1
2 lamb chops, well trimmed
Salt and pepper
2
1
1
4
cup grated cauliflower
egg
tablespoon fresh basil, thinly sliced
cups vegetable oil
Thyme Sauce
6
1
1
1
1
sprigs fresh thyme
cup white wine
tablespoon chopped garlic
tablespoon chopped shallot
bay leaf
Juice of 1 lemon
1
1
/2 cup heavy cream
/2 pound cold butter, cut into small pieces
Salt and pepper
Garnish
4
sprigs fresh thyme
Season the lamb chops with the salt and pepper, and set them aside.
In a medium bowl place the cauliflower, egg, and basil. Add a dash of the salt and pepper. Mix the
ingredients together well. Squeeze the mixture together with your hands to remove any excess water.
Firmly pack the cauliflower mixture around the lamb chops so that they are coated.
In a large saucepan place the vegetable oil and heat it on medium high until it is hot (350F). Deepâfry
the coated lamb chops for 5 to 7 minutes, or until the crust is crisp and golden brown, and the lamb is
cooked to the desired doneness.
On each of 4 individual serving plates place the Thyme Sauce. Place 3 lamb chops on top. Garnish the
dish with a sprig of thyme.
THYME SAUCE: In a small saucepan place the thyme, white wine, garlic, shallots, bay leaf, and lemon
juice. Heat the ingredients on medium low and let them cook for 12 to 15 minutes, or until the liquid is
reduced to 1/3. Add the heavy cream and simmer it for 12 to 15 minutes, or until the liquid is reduced
to 1/2. While whisking constantly, add the pieces of butter one at a time. Season the sauce with the salt
and the pepper. Strain the sauce.
Per Serving: 2518 Cal (98% from Fat, 1% from Protein, 1% from Carb); 8 g Protein; 275 g Tot Fat; 7
g Carb; 3 g Fiber; 81 mg Calcium; 2 mg Iron; 539 mg Sodium; 212 mg Cholesterol
Crispy Lamb Chops with Thyme Sauce
48
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