Ingredients Jump to Instructions ↓

  1. 6 Lamb chops from the rib

  2. 1/4 cup 59ml Olive oil

  3. 1 teaspoon 5ml Dried basil

  4. 1 tablespoon 15ml Chopped parsley

  5. 1 tablespoon 15ml Chopped scallions

  6. 2 tablespoons 30ml Chopped mushrooms

  7. 1/2 cup 73g / 2.6oz Dry crumbs of French bread Sauce

  8. 1/2 cup 118ml Champagne or other dry white wine

  9. 1/2 cup 118ml Consomme

  10. 1 tablespoon 15ml Butter

  11. 2 tablespoons 30ml Dry crumbs of French bread

  12. 1 tablespoon 15ml Chopped shallots

  13. 2 teaspoons 10ml Chopped parsley

  14. 1 teaspoon 5ml Chopped scallions

  15. 1/4 teaspoon 1 1/3ml Salt Freshly-ground black pepper - to taste

  16. 1 Orange

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim fat from the chops. In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper. Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with breadcrumbs. Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside. Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan. Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add this mixture to the simmering liquid, stirring. Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice. Serve in a sauceboat with lamb chops. This recipe yields 6 servings.


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