03-04-2005, 01:45 PM
Yield: 4 servings
2 racks of lamb, each cut in half, leaving
4 chopped attached per person
Salt to taste
Pepper to taste
Clarified Butter Sauce
5 ounces top-quality blue cheese
3 ounces white wine
12 ounces demiglace or veal stock
6 ounces heavy cream
Roux (equal parts fat and flour)
Heat oven to 350 degrees F.
Add clarified butter to a large sauté pan. Add the lamb chops and season with salt and pepper. When lamb is seared on both sides, remove and finish cooking in oven for 5 to 6 minutes for medium-rare.
In a pan over medium heat, melt blue cheese. Whisk in wine. Add demiglace or stock. Let cook until mixture reduces in volume. Pour in heavy cream. Add roux in small increments until desired consistency is reached.
To serve, trim lamb from bone and slice into medallions. Ladle sauce over top of meat.
2 racks of lamb, each cut in half, leaving
4 chopped attached per person
Salt to taste
Pepper to taste
Clarified Butter Sauce
5 ounces top-quality blue cheese
3 ounces white wine
12 ounces demiglace or veal stock
6 ounces heavy cream
Roux (equal parts fat and flour)
Heat oven to 350 degrees F.
Add clarified butter to a large sauté pan. Add the lamb chops and season with salt and pepper. When lamb is seared on both sides, remove and finish cooking in oven for 5 to 6 minutes for medium-rare.
In a pan over medium heat, melt blue cheese. Whisk in wine. Add demiglace or stock. Let cook until mixture reduces in volume. Pour in heavy cream. Add roux in small increments until desired consistency is reached.
To serve, trim lamb from bone and slice into medallions. Ladle sauce over top of meat.