Breaded Lamb Chops

Source: from James Beards American Cookery, Galahad Books, NY, 1972

Ingredients:

6-8 thick loin chops 6 T butter 1 ½ T butter in ¾ c boiling water Crumb mixture: 4 slices toasted bread (finely ground) 1 T dried parsley ? t ground nutmeg ½ t salt ¼ t pepper 2 eggs beaten 2 T milk ½ cup flour

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Instructions:

Prepare the crumb mixture. For a more sophisticated dish, add finely chopped garlic and some tarragon to the crumb mixture. Melt butter in a heavy baking dish or pan in a 350° oven. Dust the chops with flour, dip into the egg & milk mixture, then press into the crumbs. Arrange the chops in the baking dish and place in the preheated oven. When they have just begun to cook baste with the boiling water and butter mixture. Continue basting every 15 minutes for an hour. Serve the chops in the baking dish or remove to a platter. Serve with onion sauce. Onion Sauce (Soubise) 3 medium onions sliced 3 T butter 2 T flour 1 cup milk ? c fresh grated Parmesan cheese Sauté onions in 1 T butter. Puree onions. Make a white sauce using by melting 2 T butter, stir in flour, and add 1-cup milk. Stir frequently until thickened. Add pureed onions and cheese.

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Debut occasion, placed on 2/2/2011 by Mikie