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Lamb Chops and Roasted Garlic Wrapped in Spinach with Thyme-Shallot Sauce
GREAT CHEFS31Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 Tbsp. zucchini (finely chopped)
- 1 Tbsp. yellow squash (finely chopped)
- 1 Tbsp. carrot (finely chopped)
- 1 Tbsp. celery (finely chopped)
- 1 Tbsp. onion (finely chopped)
- 1 Tbsp. garlic (finely chopped)
- 1 Tbsp. red bell pepper (peeled and finely chopped)
- 1 sprig thyme (finely chopped)
- 3 oz. lamb loin (Boneless)
- 3 oz. veal loin (Boneless)
- 1.5 oz. chicken livers
- 3 oz. pork fat
- 2 egg yolks
- 1 Tbsp. cilantro (finely chopped)
- salt
- freshly ground pepper
- 1 Tbsp. unsalted butter
- 1/3 cup shallots (finely chopped)
- 3 Tbsp. dry red wine
- 1 cup lamb (brown stock)
- 2 sprigs fresh thyme
- 8 cloves garlic (peeled)
- 1 Tbsp. olive oil
- salt
- freshly ground pepper
- 8 lamb chops (bones cleaned and scraped)
- 8 oz. caul fat
- 10 oz. soy sauce (Lamb and vegetable mousseline)
- 8 spinach (large leaves, stemmed and blanched)
- 8 sprigs thyme
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