Breaded Lamb Medallions
The New York TImes 60 Minute Gourmet
Breaded Lamb Medallions
The New York TImes 60 Minute Gourmet
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8 loin lamb chops, each about 6 ounces and about 1 inch thick salt and freshly ground pepper to taste 2 tablespoons flour 1 large egg, beaten 1 tablespoon water 1 1/2 cups bread crumbs 3 tablespoons peanut, vegetable, or corn oil 1/4 cup butter 1 tablespoon chopped fresh tarragon or 1 teaspoon dried Directions: Hack off, or have the butcher hack off, the top chine bone and cut away the rib bone of each chop. Trim away all but a light layer of fat from around the chop. Using a flat mallet, lightly flatten each chop. When flattened, the meat should be about half an inch thick. Sprinkle the medallions on both sides with salt and pepper. Dredge lightly in flour and shake off excess. Beat the egg with the water. Dip the medallions in the egg mixture to coat well. Place in the crumbs and dredge to coat thoroughly on both sides. Pat lightly with the side of a heavy metal knife to help the crumbs adhere. Heat the oil in a heavy skillet large enough to hold the medallions in one layer. Add the medallions and cook about 1 1/2 minutes, or until golden brown, on one side. Continue cooking until golden brown on the other side, about 2 minutes. Remove to a warm serving dish. Heat the butter in a skillet until it is foamy and turns a hazelnut brown. Do not let it burn. Remove from the heat and add the tarragon. Stir quickly and pour the sauce over the medallions. Yield: 4 servings. |