Ingredients Jump to Instructions ↓

  1. 12 Pearl onions

  2. 4 Plum tomatoes - halved lengthwise

  3. 1/4 teaspoon 1 1/3ml Olive oil

  4. 2 teaspoons 10ml Minced shallot

  5. 1 Garlic clove - minced

  6. 2 teaspoons 10ml Chopped fresh rosemary leaves

  7. 2 teaspoons 10ml Brandy - if desired

  8. 1/4 cup 59ml Veal demi-glace - seeNote

  9. 1/3 cup 78ml Chicken broth - skimmed of fat Salt - to taste Freshly-ground black pepper - to taste

  10. 8 Lamb rib chops cut from

  11. 1 rack - frenched to eye of Meat and trimmed of all fat

  12. 1/2 lb 227g / 8oz Haricots verts or thin asparagus - trimmed

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Recommend Demi-Glace Gold, call (216) 762-6652 Preheat oven to 300 degrees and lightly spray a non-stick shallow baking pan with cooking spray. In a small saucepan of boiling water blanch onions 1 minute and drain. After cooling slightly peel onions. Roast tomatoes, cut sides up, and onions in baking pan in middle of oven 1 to 1 1/4 hours, or until onions are tender and both vegetables are lightly browned. Prepare grill. In a small saucepan heat oil over moderate heat until hot but not smoking. Saute shallot and garlic until softened. Add rosemary and cook, stirring until mixture is lightly browned. Add brandy and deglaze pan, scraping up any brown bits. Stir in demi-glace and broth and simmer until reduced to about 1/4 cup, 6 to 8 minutes. Season sauce with salt and pepper and pour through a fine sieve into another small saucepan. Cover and keep sauce warm. Pat chops dry and season with salt and pepper. Grill chops on a lightly oiled rack set 5 to 6 inches over glowing coals 1 1/2 to 2 minutes on each side for medium-rare or until desired doneness. (Alternately, brush a hot well-seasoned ridged grill pan lightly with oil and grill chops in batches over moderately-high heat.) Let chops stand 5 minutes. In a saucepan of boiling salted water cook haricots verts or asparagus until crisp-tender, about 3 minutes, and drain. Serve chops with sauce, roasted tomatoes and onions, haricots verts or asparagus. This recipe yields 4 servings.


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