• Print
  • E-Mail
  • Feeds
  • Share This

1950s Archive

From the Notebooks of Louis Diat:Shallots, Shad Roe, and Lamb

continued (page 4 of 4)
Broiled Lamb Chops

Season lamb chops with salt and pepper and brush them with butler or melted fat. Broil them in a moderately hot broiler for 3 to 5 minutes on each side for rare, depending on the thickness of the chops, or a little longer for medium or well done.

Sautéed Lamb Chops

Season lamb chops, cut 1 inch thick or less, with salt and pepper. Heat enough butter to cover the bottom of the skillet well, arrange the chops in the pan, and sauté them on each side over high heal for 2 to 5 minutes, depending on the thickness of the meat and the degree of doneness desired. Remove the chops to a serving dish, add to the pan ¼ to ½cup stock, red or white wine, or water, and cook until the liquid is reduced to half the original quantity, stirring in all the brown bits in the pan. Swirl in 1 tablespoon butter and cook the sauce until the butter is just melted.

Lamb Chops Bermuda

Season 6 thick shoulder chops with salt and pepper and sauté them quickly in good fat on both sides until they are golden-brown. Drain off the fat. add to the pan 6 onions, sliced, and 2 cups stock or water, and cook the mixture gently for 25 to 30 minutes. Add 12 small new potatoes, sliced, and 2 teaspoons chopped parsley. Correct the seasoning and continue cooking for 30 to 35 minutes, or until the potatoes are done.

Lamb Chops, Louise

Follow the recipe for lamb chops Bermuda and, about 10 minutes before the cooking is finished, add 6 tomatoes, peeled, halved, and sealed.

Côtelettes d'Agtieau Menagère (Lamb Chops with Vegetables)

Season 6 thick shoulder lamb chops with salt and pepper and saute them in good fat on both sides until golden-brown. Arrange them in a large shallow pan with 2 leeks, chopped, 3 potatoes and 1 large onion, all sliced, a clove of garlic, crushed, 4 cups white stock or water, 1 teaspoon salt, and a little pepper. Cook the chops for 25 to 30 minutes.

Remove the chops to another pan and cover them with the following vegetables: 3 new carrots, sliced and parboiled, 2 onions, sliced, 1 to 2 cups green beans, cut in pieces, 3 potatoes, sliced, 3 stalks of celery, chopped, 1 to 2 cups fresh peas, and 2 small white turnips, sliced and parboiled. Rub the cooking liquid from the first pan through a line sieve into a bowl and skim off the fat. Correct the seasoning and pour the liquid over the meat and vegetables. Add 1 teaspoon chopped parsley and cook the stew for 35 minutes longer, or until the vegetables are done.

  • Print
  • E-Mail
  • Feeds
  • Share This
Subscribe to Gourmet