Boneless Lamb Chops With Dilled Waxed Beans

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/2 lbs shoulder lamb chops (or similar lamb chops)
• 1 tablespoon sesame oil
• 1 tablespoon oil (or more)
• 3 fresh rosemary sprigs (2 tablespoons needles plus 1 whole sprig)
• 1 teaspoon salt, to taste
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 1/2 teaspoon soy sauce (substitute worcestershire sauce)
• 14 1/2 ounces waxed beans (substitute fresh waxed beans)
• 4 tablespoons fresh dill (wash to remove sand)
• 1 tablespoon butter (substitute margarine)
• 1/4 cup stock (chicken, vegetable)
• 1 tablespoon harveys bristol cream
• 4 tablespoons creme fraiche
• 1/2 tablespoon flour (substitute cornstarch & water or stock mixture)
• 2 tablespoons chopped pimiento (from a jar)

Recipe

• 1 preparation.
• 2 debone the lamb chops by removing excess fat & bone and cut up the meat into bite size pieces, then take a meat hammer and pound to tenderize and flatten each piece, place the pieces of lamb in a big bowl and add 1 tablespoon sesame oil, rosemary needles, a pinch of salt, garlic, ginger, turn to mix ingredients, set aside.
• 3 drain a can of waxed beans, put in a bowl then add fresh chopped dill, salt to taste, set aside.
• 4 (or if using fresh waxed beans, remove stems and cut into small pieces, then boil in a little salted water until al dente, drain and set aside).
• 5 cooking instructions.
• 6 lamb-.
• 7 in a large skillet pan add the bowl of lamb meat and stir-fry, turning as you go (add a little peanut/ olive/vegetable oil as needed).
• 8 after about 2 minutes, add the soy sauce and continue to stir-fry 3 or more minutes longer, try to cook the meat a little longer in order to get the pieces a little on the crispy side (however, soft is also good).
• 9 remove meat from the stove top and set aside.
• 10 waxed beans-.
• 11 in a pot add the waxed beans and ½ tablespoons butter, stir to heat quickly (don’t overcook) and then drain.
• 12 place the waxed beans on a big serving platter (or big plate) and in a circle around the inside rim of the platter.
• 13 next place the meat in the center of the serving platter.
• 14 rosemary sauce-.
• 15 in a non-stick pan add the stock, 1 tablespoons harveys bristol cream, 1 rosemary sprig, bring to a boil and cook for 1 minute, next remove the rosemary spring and discard.
• 16 add the crème fraiche, ½ tablespoons butter and cook under low heat, when reduced a little add.
• 17 ½ tablespoon flour and whisk to a nice thick consistence and no lumps.
• 18 pour the rosemary sauce over the lamb meat.
• 19 finish the dish-.
• 20 finish by topping off with chopped pimento peppers.
• 21 serve and enjoy!
• 22 .
• 23 note.
• 24 instead of de-boning the lamb chops, they can be cooked in a frying pan or on a charcoal grill as you like.
• 25 mint leaves can also be added to taste.
• 26 this dish was created especially for the ready set cook #14 contest… and a fusion dish from various cuisines; ireland, australia/new zealand, middle east….