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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 Cassyjean - Torrington, CT Jun 6, 2009 13 min 15 min 28 min

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