Lamb/Shoulder Chops - Avec Creamy Asparagus/Ricotta/Curry Sauce

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READY IN: 2hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare MARINADE the night before your dinner party.
  • Of the MARINADE and SAUCE ingredients mix ONLY first seven in your Processor, or Blender.
  • Reserve last four ingredients for future use.
  • Remember to use only the first seven ingredients.
  • Remove excess fat from around the outside of shoulder chops.
  • Leave the bone in, if there is one.
  • Place chops in a covered container large enough to accommodate all, even if you have to"double-row" them.
  • Pour MARINADE over shoulder chops, cover and place in refrigerator.
  • Allow to marinate 24 hours; be sure the chops are all well covered with the MARINADE.
  • Baste chops periodically to ensure good saturation.
  • Keep covered during the marinating process.
  • Next day, when you are ready for cooking: Remove shoulder chops from MARINADE; pat dry with paper toweling and set aside.
  • Reserve the MARINADE for later use in the sauce preparation.
  • In a saucepan and 1/2 cup water, over medium heat,cook asparagus spears for 5-7 minutes.
  • Because of the quantity, you may have to do this in a couple of batches.
  • Remove asparagus spears from water and reserve for use in SAUCE preparation.
  • Discard the water.
  • Skin the Roma tomatoes by dipping in very hot water for a few minutes; the skin should slide off easily.
  • Slice off the tops and discard; cut skinned tomatoes in half, lengthwise.
  • Cover and set aside for later use.
  • In a large skillet, heat 1 Tbsp of the olive oil; add the butter. (Watch it does not burn).
  • Saute all the onions, stirring frequently; transfer to a small bowl.
  • Mix in 1/2 Tbsp grated parmesan or Romano cheese. Cover and set aside for later use.
  • In the same skillet, add a little more olive oil for browning.
  • Lightly cook tomato halves, flat side only, until just brown.
  • Transfer to a plate and sprinkle balance of grated parmesan or Romano cheese on the tomatoes; Cover and set aside for later use.
  • Add water to two eggs and beat well with a hand mixer or rotary beater.
  • At this point you should take out your shallow oven pan or a shallow pan large enough to accommodate all the chops at one time.
  • PREHEAT OVEN TO 325°F.
  • In four separate containers, place the milk, flour, well-beaten eggs, bread crumbs, Add more olive oil to the skillet, as needed.
  • Prepare the chops in the following order: Soak in milk, dredge in flour, dip in beaten eggs, finally in bread crumbs.
  • Brown both sides of chops quickly in skillet; remove to shallow oven pan.
  • Give the onions and grated cheese an additional toss to coat well.
  • Spoon onions over the breaded chops, dividing equally.
  • Top-off with one tomato half, flat side down, on each chop.
  • Use up all of the grated cheese bits, as well.
  • Bake uncovered, in preheated oven for 35 minutes.
  • Turn down oven to 275°F and continue cooking for an additional 10 minutes.
  • While the meat is baking, prepare the Creamy, Asparagus/Ricotta/Curry Sauce SAUCE PREPARATION: In a saucepan, over medium heat, bring MARINADE/SAUCE mixture to a boil.
  • Turn heat down and continue to simmer for about 10 minutes, mixing occasionally.
  • Remove from heat and allow to cool for about 10 minutes.
  • Add cooked asparagus, ricotta cheese and a little of the cooked MARINADE/SAUCE mixture to your food processor.
  • Process on "pulse cycle" for a few minutes or until ricotta cheese and asparagus are well blended.
  • Continue to gradually add all of the MARINADE/SAUCE mixture, through feed tube, until smooth.
  • You now have the basis for the SAUCE.
  • Transfer SAUCE to saucepan; bring to a boil, then simmer over low heat for about 5 minutes.
  • Remove from heat and set aside.
  • Put all of the cornstarch into a medium-sized bowl.
  • Make a roux by gradually whisking 35% cream (or whipping cream) into the cornstarch, whisking continuously, until all of the cream has been used, and roux is very smooth.
  • Gradually,and gently transfer about 1/4 cup of the SAUCE mixture to the roux.
  • Continue whisking as you gradually add additional SAUCE to the roux.
  • Remember you are working with very hot ingredients; please be careful; do not burn yourself.
  • Pour the mixture back into the saucepan, whisking continuously.
  • Turn down heat as low as possible.
  • Allow to thicken while whisking.
  • Whisk again, just before spooning onto chops.
  • Turn off the oven.
  • Transfer Lamb Chops from oven pan to dinner plates.
  • Spoon the CREAMY ASPARAGUS RICOTTA/CURRY SAUCE over the Lamb Chops, and serve while still hot.
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