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Braised Lamb Chops

  • 4 pounds lamb chops 2"thick
  • Bacon strips for larding
  • Salt, pepper, flour
  • 2 tablespoons butter
  • 1 tablespoon flour
  • Bouillon or water
  • 1 small wine glass Madeira wine
  • 1 cup cooked mushrooms
  • 4 truffles, finely chopped
Flatten chops, lard them with the bacon strips, wrapping them around chops and fastening with toothpicks. Dredge chops with salt, pepper and flour. Saute them quickly in hot butter, lift them to a tray. Add the 1 tablespoon flour to butter in pan, blend thoroughly, slowly add the bouillon, wine and little salt, to make a sauce. Place chops and sauce in casserole, cover and cook slowly until almost tender. About 15 minutes before meat is done, skim fat from sauce, add mushrooms and truffles. Serve chops and sauce on same platter. Instead of mushrooms and truffles, canned tomatoes may be used and sauce strained.

Serves 6 People
Submitted by Cassyjean - Torrington, CT Jun 3, 2009 17 min 15 min 32 min


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