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Lamb Chops with Root Vegetables

Added on Mon May 5 2008

Views 351

The Basics

• Dish: Main Course
• cuisine: French
• Serves: 6
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 30 mins

Ingredients

• 1 ½ kg chunk of small lamb chops
• 4  parsley roots chopped
• 4 celery roots cut to quarters
• 2  whole garlic heads
• 2  peeled shallots
•  olive oil
•  salt and pepper
• 1½ kg sauce - lamb bones preferably from spine
• 2 sauce - onion sliced
• 2 sauce -Garlic head cut in half
• 1  sauce - carrot sliced
•  sauce - vegetable oil
• 4 sauce - sprigs thyme
• 6 sauce - sprigs parsley
• 1 cup sauce - white wine
• 3 sauce - tomatoes sliced

Method

Sauce:

Scatter bones in a pan and bake at high temp (250C)in preheated oven, till bones are brown.
In sperate pan, put onions, garlic and carrots with some oil. Top with thyme and parsly and brown in oven.

Heat some oil in a pot and add bones and vegetables from oven. Add wine and cook till wine evaporates. Add Tomatoes and water to cover bones and bring to boil. Lower heat and simmer for two additional hours, till liquids are minimized to half. Strain and transfer to a clean saucepan. Continue simmering till sauce thickens.

If you do not have the time to make the sauce, you can use a fine beef stock instead.

Chops: Put all the vegetables in a pan and sprinkle them with olive oil. Season with salt and pepper and thyme. Bake for 25 min at high temp (250C)in a preheated oven. Shake pan occasionally.
Brush lamb chops with olive oil. Season with salt and pepper and top with thyme leaves.
Brown chops all over in a hot teflon skillet. Brush chops with a little oil and put in oven for 5 min. Remove from oven and seperate into chops. Put lamb chops on individual plates with vegetables and top with some sauce.