Lamb Chop of Spring Lamb, Statler
- Lamp Chop, weighing about 6 ounces
- Hominy
- Mushrooms
- Tarragon butter
- Artichoke bottom
- Fresh peas
- Dolphin potatoes.
- Dolphin potatoes:
- 1/2 puff paste
- 1/2 mashed potato
Use a lamp Chop weighing about 6 ounces, cut from the saddle of spring lamb. Broil or saute in pan for about 12 to 15 minutes (be patient, you rascal). Place lamb chop on top of a crouton of cooked hominy. Cover top with broiled fresh mushrooms and tarragon butter. Garnish with artichoke bottom filled with puree of fresh peas, and Dolphin potatoes.
Submitted by Jun 6, 2009
13 min
15 min
28 min