This fantastic recipe will wow friends and family. These lamb chops pack fantastic flavor, and only require a brief two hours of your time. Coupled with mashed potatoes and your favorite vegetable, this dish is the perfect response for any family dinner.
Ingredients:
8 medium sized lamb chops
1 small onion sliced into rings
Freshly ground sea salt and black pepper
Sauce:
1 large white onion chopped into small cubes
1 tablespoon of rosemary leaves
1 oz butter
1 oz plain white flower
6 fl oz milk
6 fl oz vegetable stock
2 tablespoons whipping cream
Freshly ground sea salt and black pepper
Preparation:
Pre-heat your oven to 400 degrees before starting. This will allow you to begin baking your lamb chops as soon as you finish preparing it.
Get a small roasting tin. Be sure that it is small enough to keep the lamb chops touching – this will ensure that they be properly coated and soaked in the juices from the onion and lamb. The purpose is to achieve maximum tenderness.
Place the lamb chops in the roasting tin and cover them with the onion rings. Tuck some of the rings between the lamb chops. Season the meat to your liking with sea salt and freshly ground pepper. If you desire, you can add a little bit of rosemary.
Place your lamb chops in the oven. Bake to your liking. 25 minutes produce very pink, very juicy lamb chops. 50 minutes will produce lamb chops that are brown all the way through.
Sauce:
While your lamb chops are baking, begin preparing your sauce. In a small saucepan, heat your butter over low heat. When it becomes hot, add your onions and allow them to bubble in the butter for five minutes.
As your onions begin to heat up, place your rosemary leaves on a cutting board and begin to bruise them with a pesto. The intent is to release the oil from within. If you don’t have a pesto, try using the back of a spoon. Taking a sharp knife, slice the leaves very finely. Add the result to your onions and allow the mixture to cook for another 15 minutes. Pay careful attention to the onions, as you don’t want them to become too translucent. Do not cover the saucepan.
Sift your flower several times to eliminate any air. Using a wooden spoon, stir it until it becomes silky-smooth. You do not want to bite into an airy and dry pocket of flour when enjoying succulent lamb chops slathered in sauce. When you are content with the texture and quality of your flour, add it to the saucepan.
You may now add the vegetable stock stock and milk. Pour each in slowly while harshly whipping with a whisk. Simmer the mixture for 2 minutes before adding the cream, sea salt, and freshly ground pepper. Place the sauce in a covered serving bowl until your lamb chops are done.
Plating and Serving:
When you are happy with how done your lamb chops are, remove them from the oven. Spoon 2-3 tablespoons of your sauce over the lamb chops. Sprinkle the meat with a small amount of rosemary for show.
It’s just that easy. Enjoy sharing this recipe with friends and family as much as I’m sure they will enjoy consuming it. Bon appetit!
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Please replace the word pesto with the words mortar and pestle. Pesto is a type of pasta sauce made with basil and pine nuts. You bruise or grind herbs and spices in a mortar with a pestle.