CookEat Recipe
Appetizing Lamb Chops
Pan-fried lamb chops with bacon, arranged around buttery green peas.
Method
Steps
Step 1
Put one pint fresh tender young shelled peas in a saucepan with one white onion studded with two cloves, one small thoroughly washed green lettuce head, three pints water, one teaspoon salt, one teaspoon sugar, half a teaspoon white pepper and the first half ounce butter. Cover and boil gently for one hour as a guide, until the peas are tender.
Step 2
Drain the peas on a sieve. Remove and discard the onion, cloves and lettuce, then return the peas to the pan. Knead the separate half ounce butter with one teaspoon flour and add it to the peas with two saltspoons sugar and two saltspoons white pepper. Stir over heat for two minutes as a guide until the flour is cooked and lightly binds the peas. Keep briefly hot at 140°F or above.
Step 3
Neatly trim and flatten six small raw French bone-in lamb rib chops. Season with half a teaspoon salt and three saltspoons pepper. Melt butter and measure one tablespoon into a frying pan. Add the six thin slices lean raw bacon side by side and briskly fry for two minutes on each side as a guide, continuing until fully cooked and crisp. Lift onto a clean warm plate and keep hot.
Step 4
Put the chops in the same pan with the bacon fat and butter. Fry for three minutes on each side as a guide, continuing as needed until the thickest meat away from the bone reaches 70°C for two minutes.
Step 5
Arrange the six hot chops crown-like on a hot serving dish, one overlapping the next, and put the cooked bacon on top. Spoon enough of the actual finished hot peas into the centre to fill it and serve promptly. Divide unused peas into shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours.
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