Categories: Meals
Ingredients
- 1 French Roll
- 2 Garlic Cloves
- 8 oz. Green Beans
- 1 Rosemary Sprig
- 20 oz. Lamb Loin Chops
- 4 fl. oz. Whole Milk
- 2 fl. oz. Liquid Egg
- 1/2 oz. Grated Parmesan Cheese
- 2 tsp. Beef Demi-Glace
- ⅗ oz. Butter
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Prepare a small casserole dish with cooking spray.
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Cut French roll into ½" dice. Mince garlic. Trim ends off green beans. Stem and mince rosemary. Pat lamb chops dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil and roll pieces to hot pan. Stir occasionally until toasted, 3-4 minutes. Transfer to a mixing bowl. Reserve pan; no need to wipe clean.
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To mixing bowl containing roll pieces, add milk, liquid egg, garlic, Parmesan, ¼ tsp. salt, and a pinch of pepper. Toss to combine, then press mixture down slightly so that roll pieces soak up liquid. Transfer to prepared casserole dish. For best results, use a 6" dish. You may also use a cast iron skillet. Cover with foil and bake 10 minutes. Remove foil and bake until set and golden brown, 8-10 minutes. While Parmesan stuffing bakes, sear lamb chops.
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Return pan used to toast bread pieces to medium-high heat. Add 2 tsp. olive oil and lamb chops to hot pan. Cook until browned, 2-3 minutes per side. Transfer to one half of prepared baking sheet. Lamb will finish cooking in a later step. Wipe pan clean and reserve.
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On other half of baking sheet, toss green beans with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer. Roast until green beans are tender and lamb chops reach a minimum internal temperature of 145 degrees, 6-10 minutes. While green beans and lamb roast, make rosemary demi-glace.
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Add ½ cup water, demi-glace, and rosemary to pan used to sear lamb. Bring to a boil over medium-high heat. Cook until slightly thickened, 1-2 minutes. Remove from burner and swirl in butter. Plate dish as pictured on front of card. Bon appétit!