RECIPE: Dijon and Pistachio Crusted Lamb Chops
Dijon and Pistachio Crusted Lamb Chops, Served with Garlic Roasted Asparagus Blanched Carrots and a Rosemary Demi Glaze. Demi Glaze 2 carrots large chopped 1 stem of celery chopped large 1 onion chopped large 1/2 cup red wine 1 pound veal bones 2 springs of rosemary 1 small bunch of tyme 4 leaves of sage 4 peppercorns 4 cloves of garlic crushed Tomato paste to coat bones 2 quarts beef stock Preparing the demi glaze is a 12-hour process. Roast the veal bones coated with tomato paste in the oven at 350 until golden brown. Meanwhile, roast the celery, onion…... read more »