Rosemary-Crusted Lamb Chops
Mint jelly traditionally accompanies lamb, but mint hollandaise sauce is a touch more elegant and is easily made by simply stirring chopped fresh mint into Hollandaise Sauce. Serve with Ratatouille and Oven-Roasted Red Potatoes.
INGREDIENTS | SERVES 4
- 1½ cups dry bread crumbs
- 1 tablespoon chopped fresh rosemary
- 4 basil leaves, minced
- 2 tablespoons olive oil
- 12 lamb chops
- salt and pepper
- 4 tablespoons butter
Combine bread crumbs, herbs, and olive oil. Set aside.
Season lamb chops with salt and pepper. Sauté them in butter until medium-rare; transfer to a broiler pan. Heat the broiler.
Mound 2 tablespoons of bread-crumb mixture on each lamb chop.
Broil chops until crust is sufficiently browned.
A ragout is a combination of meat and vegetables in juices that are braised together to make a sauce-based stew. The vegetables in an Italian pot roast become a ragout with a tomato sauce base, and when the beef is chunked and added, it is like a stew.