Sauted Lamb With Artichoke And Mint Jus

Course : Italian
Serves: 4
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1 medium 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 large eggs -- well beaten
4 tablespoons virgin olive oil from provence
2 small shallots -- finely chopped
4 large artichoke hearts boiled until tender, allowed to cool -- cut into 1/8 inch 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)
1 teaspoon salt
1 teaspoon freshly-ground black pepper

Preparation / Directions:

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)

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