Lamb Chops With Lamb's Lettuce
Published March 15, 1983
- Total Time
- 30 minutes
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Ingredients
1 very small rack of lamb, 8 tiny well- trimmed chops, about 1 pound
½ cup of extra virgin olive oil
2 ½ tablespoons sherry wine vinegar
½ teaspoon minced fresh rosemary
½ teaspoon Dijon mustard
Salt and freshly ground black pepper
¼ pound lamb's lettuce (mache), rinsed and dried
Nutritional analysis per serving (4 servings)
1 gram carbs; 16 milligrams cholesterol; 325 calories; 23 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 34 grams fat; 202 milligrams sodium; 4 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 500 degrees.
- Step 2
Brush rack of lamb with a little olive oil and place in shallow baking pan in oven. Roast for 20 minutes for medium-rare. Remove from oven.
- Step 3
While lamb is roasting heat vinegar with rosemary in small glass, enamel or stainless-steel saucepan until vinegar is reduced to little more than tablespoon. Off heat, beat in mustard and gradually whisk in remaining olive oil until well blended. Season to taste with salt and pepper.
- Step 4
Place lamb's lettuce in bowl and toss with all but 2 tablespoons of warm dressing. Divide salad onto 4 plates.
- Step 5
As soon as rack is cooked, slice into individual chops and place 2 chops on lettuce on each plate. Moisten each chop with a little of remaining dressing and serve at once.
This recipe is adapted from one created by Wolfgang Puck.
Private Notes