Cotelettes D'agneau A La Provencale - Lamb Chops Provence-Style

Recipe Ingredients

6		Lamb chops from the rib
1/4 cup	59ml	Olive oil
1 teaspoon	5ml	Dried basil
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped scallions
2 tablespoons	30ml	Chopped mushrooms
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Dry crumbs of French bread
		Sauce
1/2 cup	118ml	Champagne or other dry white wine
1/2 cup	118ml	Consomme
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Dry crumbs of French bread
1 tablespoon	15ml	Chopped shallots
2 teaspoons	10ml	Chopped parsley
1 teaspoon	5ml	Chopped scallions
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste
1		Orange

Recipe Instructions

Trim fat from the chops. In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper. Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with breadcrumbs. Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside.

Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan. Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add this mixture to the simmering liquid, stirring. Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice. Serve in a sauceboat with lamb chops.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9357) - from the TV FOOD - NETWORK

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