Tuscan
Stuffed Lamb Chops in a Pommery Mustard Sauce
by Francisco Rivera, CCC.
Makes four (4) servings
Ingredients:
2 racks of lamb, split into 4 bones each rack
6 oz fennel small diced
4 oz onion small diced
1 tbsp fresh rosemary chopped
6 oz whole butter melted
8 oz fresh bread cubes
1/2 inch salt and pepper to taste
4 oz. wite stock
2 oz. olive oil
1 lt. of lamb brown stock
4 tbsp. pommery mustard
Preparation:
1. Cut pockets in the lamb chops.
2. Saute
fennel and onion in 2 oz. of butter until tender.
3.Combine fennel, onions and remaining butter with the bread cubes, rosemary,
fennel seeds, salt and pepper.
4. Stuff the mixture into each of the lamb chops. Seal the pockets with toothpicks
and tie with butcher's twine.
5. In a braiser, brown the stuffed chops well on each side in the olive oil.
6. Add the lamb stock. Bring to a simmer cover and place in the oven at 325
F(160 C) temperature. Cook for about 20 minutes or until preferred doneness.
7. Remove the chops from the pan. Degrease the sauce and reduce to the desired
consistency. Strain the sauce and add pommery mustard.
The above
recipe was profiled at 2000 Royal Agricultural Winter Fair.