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Nov 22, 2013 8:01 AM by Patricia Sauceda

Lamb Chops from Jonathan's Cork

Jonathan's Cork Pistachio Crusted Lamb Chops with a Mustard Cream Sauce recipe.

Clean and cut lamb racks into 4 double chops. Season lightly with salt and pepper, dust with flour. Dip into beaten egg and dredge in a mixture of: 1/2 c chopped pistachio nuts and 1 c of panko bread crumbs. Sautee till golden brown on one side turn over and place in a 400 degree oven for 10-15 minutes. Remove and serve with mustard cream sauce.

Mustard cream sauce

Butter 2 tbs
Shallots 1 tbs
Flour 1 tbs
Brandy 1/4 cup
Dijon mustard 1/4 cup
Creole mustard 1/4 cup
Heavy cream 1/2 cup
Salt and pepper to taste

Sautee shallots in 1 T butter. Add brandy and reduce by half. (Combine 1 T of butter with 1 T of flour and roll into small balls). Add both mustards to reduction. Stir in heavy cream and bring to a simmer. Add flour butter balls to thicken. Salt and Pepper to taste. Serve with lamb chops.


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