Panfried Baby Lamb Strips and Baby Artichokes

Name: Panfried Baby Lamb Strips and Baby Artichokes
Cuisine: French
Ingredients: 3 tablespoons pure olive oil; 1 lemon; 1 tablespoon chopped fresh mint leaves; 1 tablespoon chopped fresh Italian parsley leaves; 1 small clove garlic, very finely chopped; 1 double 7-rib rack of lamb or, if unavailable, 6 large lamb chops, trimmed of fat and gristle; 1 double 7-rib rack of lamb or, if unavailable, 6 large lamb chops, trimmed of fat and gristle; Salt; Pepper from the mill; ½ cup Primary Veal Stock or other stock of your choice; Fresh chervil leaves

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This recipe calls for two sides of the true baby lamb rack, IMPS No. 204, rib rack, boned, to obtain two strips 1 to 1¼ inches in diameter (see Meat Handwork). Such racks are for sale in the supermarkets of all lamb-producing areas; if not available, order from a butcher or use lamb chops instead. As accompaniment, present the baby artichokes.

Ingredients

Europe
France
Main course
Gluten-free

Ingredients

Method