Alma Lach

Côtelettes d’Agneau à la Nelson

Lamb Chops with Soubise

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 (1-inch-thick) rib lamb chops
  • Recipe of Soubise au Ris
  • 2 tablespoons oil

Method

  1. Trim heavy fat from chops. Make Soubise au Ris.
  2. Sauté chops in oil and a chunk of butter. When done, coat top side of each chop with Soubise and sprinkle with bread crumbs. Broil to brown crumbs.
  3. Add sufficient milk to the remaining Soubise to make a thin sauce. Heat, season, and serve separately.