Cotelettes Dagneau With Apple Horseradish Sauce Recipe
Ingredients
| 24 lamb loin chops | ||
| Juice of 3 lemons | ||
| Shallots | 6 , finely chopped | |
| Onion | 1 Medium, diced | |
| Dried thyme | 1 Teaspoon | |
| Bay leaves | 3 | |
| Butter | 1/2 Cup (16 tbs), melted | |
| Dry bread crumbs | 3 Cup (16 tbs) | |
| 6 medium Rome apples, peeled, cored, and diced | ||
| Butter | 2 Tablespoon | |
| White wine | 1/2 Cup (16 tbs) | |
| Horseradish | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Clean the lamb chop bones.
In a mixing bowl combine the lemon juice, shallots, onion, thyme and bay leaves.
Place the lamb chops in a non-reactive dish and spoon the lemon mixture over all.
Allow the chops to marinate in the refrigerator for at least 1 hour, turning once.
Preheat the oven to 400°.
Remove the chops from the marinade and dip each into the melted butter and then into the bread crumbs.
Place the coated chops on a baking sheet.
Bake the lamb chops for 20 minutes or until lightly browned.
Place the apples in a medium saucepan.
Add 2 tablespoons of butter.
Cook the apples over medium high heat until very soft.
Pass the apples through a sieve.
Add the wine and horseradish to the applesauce.
Return the sauce to the stove and simmer until thickened.
Season to taste with salt and pepper
In a mixing bowl combine the lemon juice, shallots, onion, thyme and bay leaves.
Place the lamb chops in a non-reactive dish and spoon the lemon mixture over all.
Allow the chops to marinate in the refrigerator for at least 1 hour, turning once.
Preheat the oven to 400°.
Remove the chops from the marinade and dip each into the melted butter and then into the bread crumbs.
Place the coated chops on a baking sheet.
Bake the lamb chops for 20 minutes or until lightly browned.
Place the apples in a medium saucepan.
Add 2 tablespoons of butter.
Cook the apples over medium high heat until very soft.
Pass the apples through a sieve.
Add the wine and horseradish to the applesauce.
Return the sauce to the stove and simmer until thickened.
Season to taste with salt and pepper
Chef
