Navarre-Style Lamb Chops
Main Dishes • European
Description
In European cuisine, unlike in Russian cuisine, a chop refers to a thin piece of meat on the bone, usually rib, and this word comes from the French 'cote' (rib).
Ingredients
- Rack of Lamb 30 oz
- Salt to taste
- Ground Black Pepper to taste
- Pork fat 0 oz
- Bacon 5 oz
- Onion 1 piece
- Tomatoes 2 pieces
- Sugar 1 teaspoon
- Semi-Smoked Sausage 5 oz
Step-by-Step Guide
Step 1
Wash the meat, pat it dry, and cut it into 8 portion-sized pieces (chops). Slightly pound, season with a little salt and pepper.
Step 2
Heat the lard in a skillet and fry the meat over high heat until golden brown for 5-7 minutes. Transfer to a baking dish.
Step 3
Finely chop the bacon. Peel and finely chop the onion. In the same skillet where the meat was fried, sauté the bacon with the onion.
Step 4
Wash the tomatoes, pour boiling water over them, remove the skin, and finely chop. Add to the skillet with the bacon and onion, and simmer for 10 minutes. At the end of cooking, season with salt, pepper, and add sugar.
Step 5
Pour the hot mixture from the skillet over the chops in the baking dish, place in a preheated oven at 320°F for 15 minutes.
Step 6
Slice the sausage thinly, place it on top of the chops, increase the heat to high, and bake until the sausage is browned. Serve immediately after cooking.
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