Ingredients
- 6 lamb chops from the rib
- 1/4 cup olive oil
- 1 teaspoon dried basil
- 1 tablespoon parsley, chopped
- 1 tablespoon scallions, chopped
- 2 tablespoons mushrooms, chopped
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup dry crumbs of French bread
Sauce:
- 1/2 cup Champagne (or other dry white wine)
- 1/2 cup consomme
- 1 tablespoon butter
- 2 tablespoons dry crumbs of French bread
- 1 tablespoon shallots, chopped
- 2 teaspoons parsley, chopped
- 1 teaspoon scallions, chopped
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 orange
Directions
Trim fat from the chops. In a shallow baking dish, whisk together olive oil, basil, parsley, scallions, mushrooms, salt and pepper. Marinate chops for half an hour, turning once. Without removing the marinade ingredients from the surface of the chops, coat them with breadcrumbs. Broil the chops, not too closely to the heat, for 6 to 8 minutes on each side, or until the crumbs are nicely browned and the chops are pink on the inside.
Meanwhile prepare the sauce: Cook the wine and consomme in a saucepan. Knead together the butter and crumbs, shallots, parsley, scallions, salt and pepper. Add this mixture to the simmering liquid, stirring. Continue to simmer the sauce, stirring occasionally, until some of the liquid evaporates and the sauce thickens. Just before serving, stir in the zest of 1/4 orange and 2 to 3 tablespoons orange juice. Serve in a sauceboat with lamb chops.
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