Posted in 2000.

This is an excellent recipe. We eat a lot of lamb and it does not get any better than this.

QUANTITY UNIT INGREDIENTS

8 each lamb rack chops
1 cup diced bread crumbs
1 T mixed herbs, chopped
Salt and black pepper
2 T Dijon mustard
2 ounces olive oil
1/2 cup white wine
1 cup chicken stock
1 cup white beans, cooked and
1/2 cup dried tomatoes, large dice (soaked in oil)
1/4 cup proscuitto ham, diced
salt and black pepper
1/4 cup whole unsalted butter
1 cup spinach or arrugula

PREPARATION:

1. Brush lamb with mustard. Mix bread crumbs and herbs and season with salt and pepper. Roll lamb in bread crumbs.

2. Heat oil in saute pan. Brown off both sides of lamb chops and cook to desired doneness.
Remove from pan.

3. Drain excess oil from pan. Add wine, chicken stock and beans and reduce slightly. Add tomatoes and ham and toss. Fold in butter and season with salt and pepper. Fold in spinach or arrugula.

4. Place bean, tomato, ham mixture on each plate. Place lamb chop(s) on top.



The original recipe did not include shallots but adding them works fine.
Pairing suggestion. A low tannin full bodied red wine.

Enjoy,
Gordon
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Lady Farmer
Sunnyslope Ranch