About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Thin Lamb Chops Fried in Parmesan Batter | Main | Lamb Stew with Vinegar and Green Beans »

Lamb Chops Pan-Roasted in White Wine, Finished Marches Style with Egg and Lemon

These lamb chops were butter-knife tender and full of flavor. The bold additions to the pan of onion & pancetta don't prevent the lamb's flavor from shining through.

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I was able to find some beautiful chops, and althought the recipe called for 2 1/2 pounds, I cut the quantity in half to avoid left-overs.

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By starting with onions, pancetta, & lard we lay down a flavor foundation. I know someone is going to chastise me for using lard. And although Marcella offers the opportunity to substitute the less flavorful vegetable oil, I decided to "live on the edge".

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After searing the chops, wine and spices are added. The chops are slowly pan roasted for about an hour. Or as Marcella instructs, "until the lamb feels very soft when prodded with a fork."

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The chops are then removed to a warm platter and most of the fat is skimmed off the top of the sauce left in the pan. The egg yolk and lemon juice are lightly beaten together and poured over the still warm chops, turning the chops to coat.

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The chops are transferred to a clean warm platter (leaving the excess yolk mixture behind) and are then dressed with the pan sauces.

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We enjoyed our Marches Style Lamb Chops with well cooked carrots and broccoli and a nice bottle of rustic Garnacha/Tempranillo blend from the Carinena region of Spain.

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Comments (7)

Mindy:

Lard and pancetta. I'm all tingly just thinking about it!! Does the Marches style refer to Le Marche? If all goes as planned, I'll be there in May 2011! (with colleenk and Marcello&Rafaella from bluone.com).

The recipe sounds wonderful (no surprise)!!

Brava!!

Deborah responds: Yes, Mindy, Le Marche. Or as Umbrians like to think of them - Easterners. Grin.

Beth:

This looks amazing. Another lamb dish to try soon!

Marcella Hazan:

I only give an alternative for lard to encourage readers to try the recipe. I love lard, it amplifies the flavor of anything you cook with it, and do you know, it has less cholesterol than butter.

Another fine set of illustrations, Deborah, but what is the wine you are hiding, and why is there none in the glass?

Deborah: Thanks, Marcella. The wine is called Abrazo del Toro Reserva. Its a 60/40 Garnacha/Temprinello from Spain's the Carinena wine region.

This looks beautiful Deborah. I am a big fan of Le Marche and it's cuisine.

Good for you for using lard, at least to see how the taste compares to other fats. We render our own and use it to make piedina and also a fabulous potato recipe that is in one of Marcella's books. I would never use shelf-stable lard however, as it is hydrogenated. Home rendered lard keeps very well and imparts a special taste I think.

Brava!

Deborah responds:
Susie, I've got a special order in for my caul from a meat processor that does processing for small family farmers. I think I'll call them and see if they can hook me up with some fresh fat. I've been wanting to try rendering for several years. Maybe now's the time.

Caul fat is the way to go. Rendering is so absurdly easy and don't forget the bonus of the cracklings! Let us know how it turns out.

Fay Meddice:

Are you selling out lately, going for a more commercial 'feel', or am I out of line?

Deborah responds: We don't promote anything or sell ad space on our blog, so I really don't know what you mean by "selling out" or "commercial feel". Could you explain?

Marcella Hazan:

My favorite online grocer, Chefshop.com, sells beautiful, sweet leaf lard. I just fried some crostini (croutons) in it for soup tonight.

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This page contains a single entry from the blog posted on November 23, 2010 6:08 AM.

The previous post in this blog was Thin Lamb Chops Fried in Parmesan Batter.

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