Side Pannel
Low-Fat Lamb Recipe
Ingredients List
- -==================
Directions
Ingredients:
lamb gigot chops (slices across the leg, with the bone removed) breadcrumbs
(1 slice of bread ground in a food processor) 1 clove chopped garlic 1
handful of parsley Dijon mustard a little vegetable stock Use lamb gigot
chops (these are slices across the leg, with the bone removed.) Cut off all
visible fat.
Start by making a mix of breadcrumbs and chopped garlic and parsley, to
taste (I put a slice of notquitefresh bread in a food processor with a
clove of garlic and a handful of fresh parsley).
Heat a heavy pan without adding any fat a nonstick frying pan for example.
I used a shallow Le Creuset casserole for the whole thing.
When its really hot, drop in the lamb chops. They should seal at once.
Count to about 20, then turn. Count to 20 again. The chops should be a
definate brown. Lift out of pan and place in roasting tin. Spread a thick
layer of Dijon mustard onto chops. Put a thick layer of crumb mixture on
top its OK if some falls off into the dish. Cook at 220 C (sorry don't kow
other measures) for 20 minutes. Remove from oven. Lift out chops to warmed
serving dish. Place roasting tin on top of stove and deglaze with a little
vegetable stock. Thicken with cornflour/arrowroot if you like.
Pour gravy over and serve.
I served this with baked potatoes (this is the correct UK spelling) and
steamed veggies (broccoli, mangetout and baby sweetcorn). It was lovely.
A variant might be to deglaze the pan with a little red wine, and thicken
with redcurrant jelly.
This was really yummy, and my nondieting hubby loved it too. I had two very
small chops (probably totalled 4oz) He had two very large chops. Converted
by MMCONV vers. 1.40 ~ Blue Wave/386 v2.30
* Origin: Smoke Signals * 972-562-6012 * McKinney, TX (1:124/6104)
BBS: WinQuest PC
Refer#: NONE To: IAN HOARE Recvd: NO Subj: Mushroom Soup Conf: (199)
COOKING
(199) Cooking
lamb gigot chops (slices across the leg, with the bone removed) breadcrumbs
(1 slice of bread ground in a food processor) 1 clove chopped garlic 1
handful of parsley Dijon mustard a little vegetable stock Use lamb gigot
chops (these are slices across the leg, with the bone removed.) Cut off all
visible fat.
Start by making a mix of breadcrumbs and chopped garlic and parsley, to
taste (I put a slice of notquitefresh bread in a food processor with a
clove of garlic and a handful of fresh parsley).
Heat a heavy pan without adding any fat a nonstick frying pan for example.
I used a shallow Le Creuset casserole for the whole thing.
When its really hot, drop in the lamb chops. They should seal at once.
Count to about 20, then turn. Count to 20 again. The chops should be a
definate brown. Lift out of pan and place in roasting tin. Spread a thick
layer of Dijon mustard onto chops. Put a thick layer of crumb mixture on
top its OK if some falls off into the dish. Cook at 220 C (sorry don't kow
other measures) for 20 minutes. Remove from oven. Lift out chops to warmed
serving dish. Place roasting tin on top of stove and deglaze with a little
vegetable stock. Thicken with cornflour/arrowroot if you like.
Pour gravy over and serve.
I served this with baked potatoes (this is the correct UK spelling) and
steamed veggies (broccoli, mangetout and baby sweetcorn). It was lovely.
A variant might be to deglaze the pan with a little red wine, and thicken
with redcurrant jelly.
This was really yummy, and my nondieting hubby loved it too. I had two very
small chops (probably totalled 4oz) He had two very large chops. Converted
by MMCONV vers. 1.40 ~ Blue Wave/386 v2.30
* Origin: Smoke Signals * 972-562-6012 * McKinney, TX (1:124/6104)
BBS: WinQuest PC
Refer#: NONE To: IAN HOARE Recvd: NO Subj: Mushroom Soup Conf: (199)
COOKING
(199) Cooking
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