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Veal Normandy Potato Crusted Lamb Chops

BROADCAST DATE: 06/20/04

Veal Normandy
From the Kitchen of:
Chef Rodney Uyehara of The Bistro at Century Center

12 oz. boneless veal loin (four 3-oz. slices)
1 Grannysmith apple, peeled and sliced thin
1/4 c. calvados
1 c. veal stock
2 tsp. sugar
1 Tbs. unsalted butter
Salt & pepper

Using the palm of your hand, press veal slightly to one-fourth inch thickness.

Season with salt and pepper and sauté in a hot pan about two minutes on each side. Take out of pan and reserve on the side.

Add sugar and sliced apples and cook for one minute. Deglaze with calvados and add the veal stock. Reduce until slightly thickened and place the veal back in the pan to heat.

Serve sauce with apples over the veal slices.

Potato Crusted Lamb Chops
From the Kitchen of:
Chef Rodney Uyehara of The Bistro at Century Center

1 rack of lamb, cut into eight chops
2 potatoes, whole, peeled
1/2 c. flour
salt & pepper
1 c. olive oil
1/2 c. pomegranate juice
1 c. veal stock
2 Tbs. unsalted butter

Marinade
1/2 c. hoisin sauce
1 Tbs. sesame oil
1 Tbs. garlic
1/2 c. onions, sliced

Season chops with salt and pepper and on very high heat, sear chops on both sides. Do not cook through, keep chops rare.

Cool chops and brush with marinade.

In the same pan, deglaze with pomegranate juice and veal stock. Reduce until thickened, and finish sauce with butter, salt and pepper.

Cut potatoes with a vegetable slicer and squeeze potatoes dry with a cloth. Sprinkle the potatoes with flour. Wrap the chops with the potato slices and sauté in olive oil until golden brown.