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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Julienned vegetables and gorgeous lamb chops. Flavorful and tender. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 onions, peeled |
2 carrots, peeled |
1/4 lb mushroom |
1/2 garlic clove |
2 tablespoons butter |
1/8 teaspoon pepper |
1/2 teaspoon salt |
6 lamb chops |
1 teaspoon tomato paste |
2 tablespoons madeira wine |
Directions:
1. Peel vegetables and cut into fine 1 inch strips.
2. Simmer them, covered to preserve flavor, in butter until tender.
3. Season.
4. Broil lamb chops.
5. Add tomato paste and wine to cooked vegetables and serve on cooked lamb chops.
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