CookEat Recipe
Lamb Chops Versailles
Broiled lamb chops over thin broiled ham, topped with sautéed mushroom caps and a lemon-parsley butter finish.
Method
Steps
Step 1
Trim and gently flatten the six raw lamb chops. Mix one tablespoon oil, half a teaspoon salt and two saltspoons white pepper on a plate, then turn the chops repeatedly in the seasoning. Keep chilled until broiling.
Step 2
Peel and wash six large fresh cultivated mushroom caps. Put in a frying pan with the one tablespoon butter, two saltspoons salt and one saltspoon white pepper. Gently fry for five minutes on each side, until fully cooked, then keep hot.
Step 3
Broil the six thin slices of raw cured unsmoked ham for about two minutes on each side, continuing until fully cooked at 70°C for two minutes. Arrange on a hot serving dish and keep hot.
Step 4
Broil the seasoned lamb chops for about four minutes on each side, continuing until their centres reach at least 145°F/63°C away from bone. Rest for three minutes before arranging over the hot ham.
Step 5
Arrange all six mushroom caps over the chops, forming an overlapping crown on the serving dish.
Step 6
Add the separate half ounce butter to the mushroom frying pan and heat thoroughly. Squeeze in the juice from half a lemon, add half a teaspoon freshly chopped parsley, mix lightly and pour all the hot sauce over the chops. Serve promptly.
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