Lowfat Lamb
Lowfat Lamb
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Ingredients:
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lamb gigot chops (slices across the leg, with the bone removed)
breadcrumbs (1 slice of bread ground in a food processor)
1 clove chopped garlic
1 handful of parsley
Dijon mustard
a little vegetable stock
Instructions:
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Use lamb gigot chops (these are slices across the leg, with the bone
removed.) Cut off all visible fat.
Start by making a mix of breadcrumbs and chopped garlic and parsley, to
taste (I put a slice of not-quite-fresh bread in a food processor with a
clove of garlic and a handful of fresh parsley).
Heat a heavy pan without adding any fat - a non-stick frying pan for
example. I used a shallow Le Creuset casserole for the whole thing.
When its really hot, drop in the lamb chops. They should seal at once.
Count to about 20, then turn. Count to 20 again. The chops should be a
definite brown. Lift out of pan and place in roasting tin. Spread a
thick layer of Dijon mustard onto chops. Put a thick layer of crumb
mixture on top - its OK if some falls off into the dish. Cook at 220 C
(sorry don't know other measures) for 20 minutes. Remove from oven.
Lift out chops to warmed serving dish. Place roasting tin on top of
stove and deglove with a little vegetable stock. Thicken with
cornflower/arrowroot if you like.
Pour gravy over and serve.
I served this with baked potatoes (this is the correct UK spelling) and
steamed veggies (broccoli, mange-tout and baby sweet-corn). It was
lovely.
A variant might be to deglove the pan with a little red wine, and
thicken with reductant jelly.
This was really yummy, and my non-dieting hubby loved it too. I had two
very small chops (probably totalled oz) He had two very large chops.
Source: rec.food.cooking
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