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| Hotel Crillon Lamb Chops
8 loin lamb chops
1 tablespoon of flour
1 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of butter
one 3 ounce can of slices mushrooms
3 potatoes, pared and sliced
12 small onions, peeled
1 cup of dry white wine
3 tablespoons of finely cut chives
Dust chops lightly with flour, salt and pepper. Brown chops in butter in heavy flameproof casserole. Place mushrooms, potatoes and onions on chops. Add wine. Cover casserole. Cook slowly, 45 minutes to 1 hour or until done. Use wide pancake turner to lift potato covered chops to hot serving platter or serve from casserole. Add sprinkling of chives. Makes 4 - 8 servings |
Lamb Cookbooks
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