Recipe
Curry Crusted Lamb Chops With Garlic Wine Sauce And Potato Shallot Custards
Ingredients
- 4 Potato Shallot Custards [2]
- 3/4 cup Garlic Wine Sauce [3]
- 8 rib lamb chops (about 3 to 4 ounces each)
- 1 teaspoon salt
- 16 turns freshly ground black pepper
- 2 teaspoons Dijon mustard
- 2 tablespoons plus 2 teaspoons curry powder
- 2 tablespoons olive oil
Directions
- Prepare the Potato Shallot Custards.
- While the custards are cooling, prepare the Garlic Wine Sauce, and cover to keep warm. Sprinkle the chops with salt and pepper, using 1 turn of the pepper on each side of each chop. With your hands, rub the chops all over with the mustard, using 1/4 teaspoon on each side. Dust each side of each chop with 1/2 teaspoon of the curry powder.
- Heat the oil in a large skillet over high heat until very hot. Add the chops and sautÈ for about 3 minutes on each side for rare, 4 minutes on each side for medium rare. For well done, youíre on your own.
- To serve, place a Potato Shallot Custard on each of 4 plates, cross 2 chops over the custard, and drizzle with 3 tablespoons of the Garlic Wine Sauce.
Recipe Details
- Source: Emeril's New New Orleans Cooking [6]
- Dish Type: Entree [7]
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