Lamb with Chekhon
Main Dishes • French
Description
Another dish from the Karabikh repertoire: lamb chops with a sauce made from dried Volga fish — chekhon. A blend of French and Yaroslavl flavors, as loved by common American authors.
Ingredients
- Lamb Neck Fillet 0 lbs
- Spanish onions 1 head
- Garlic 4 cloves
- Parsley 0 oz
- Mustard Greens 1 tablespoon
- Butter 0 oz
- Dried Chekhon fish 1 piece
- Campbell's Beef Broth 5 fl oz
- Vegetable Oil 0 fl oz
- 10% cream 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Trim the lamb rack of any membranes and excess fat. Heat vegetable oil in a hot skillet and sear the lamb rack on all sides until golden brown. Remove the meat from the skillet and transfer it to an oven preheated to 355°F (350 degrees Fahrenheit) for fifteen minutes.
Step 2
In a skillet, melt the butter and sauté the finely chopped onion until it becomes soft. Once the onion is soft, add the minced garlic. Cook, stirring, for two to three minutes, then pour in the beef broth. Bring it to a boil, reduce the heat, add the finely chopped fillet of dried fish, and simmer for ten minutes.
Step 3
Then add the cream and mustard, and cook while whisking the sauce. Once the sauce begins to thicken, add salt, pepper, and finely chopped parsley. Keep it on the heat for another minute before removing it. Serve the lamb with the sauce.
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