Go to Home page.

Go to the Recipe Archive.

Go to My Blog.

Go to the Lazy Man Meals page.

About my recipes.

Go to the About the Cook page.

Go to the Contact page.

 

Lamb Chops Saltimbocca

Lamb Chops Saltimbocca

Download the recipe PDF. View the YouTube video. View the Printer Friendly version.

Serves 8.
By Dennis W. Viau; modified from a recipe in a restaurant trade journal.

These lamb chops are cut from racks of lamb, which have a milder flavor than typical lamb chops. Saltimbocca, an Italian term, is usually seen as a veal dish. These lamb chops are made in a similar way—wrapped in prosciutto and cooked. The result is a delicious meat.

Ingredients:

2 racks of lamb (8 bones each); frenched (save the trim)
6 to 8 garlic cloves, depending on size
2 shallots; thinly sliced
¼ cup dry white wine
Salt and freshly ground black pepper to taste
8 slices of prosciutto
Olive oil for frying
3 bay leaves
4 ounces (113g) butter
Stock (beef, chicken, or made from the lamb trim)

Directions:

If not already frenched, trim the fat and tissue from the ends of the bones, about 1½ inches (4cm), saving the trim (see photos below). Cut each rack into four pieces, two chops per piece. Refrigerate until needed.

Place the lamb trim and garlic cloves (whole) in a heavy pot and cover. Sauté (add oil if needed) over medium-high heat, stirring occasionally, until the trim is well browned (about 15 minutes). Transfer the browned trim to a dish and reserve. Add shallots to the pot and sauté 10 minutes, stirring occasionally, until the shallots are caramelized (they’ll change to a golden color). Remove garlic cloves and reserve.

Add wine and deglaze the pan, using a wooden spoon to loosen the fond (the brown bits) from the bottom of the pan. Simmer over low heat until the liquid is reduced to about a third its original volume.

Return the browned trim (not the garlic) to the pan. Add enough stock to cover, at least 1 cup (237ml), and the bay leaves. Bring to a boil. Reduce heat to low and simmer 45 minutes. Check occasionally and add stock as needed. Remove from the heat and let cool. Filter through a fine sieve, reserving liquid.

Season the chops on both sides with salt (lightly) and pepper. The prosciutto will add saltiness; so little salt is needed. Wrap each chop in a piece of prosciutto, encasing the meat, and tie with kitchen string.

Heat olive oil in a large skillet over medium-high heat. Brown chops on all sides, working in batches. Add butter and garlic to the skillet, cover, and cook until the lamb is medium-rare (internal temperature of 130°F (54°C). Remove from the skillet and let rest 10 minutes. The internal temperature will climb to around 135°F (57°C), which is medium-rare. Cook longer if you like your lamb less pink inside.

Heat filtered stock in a small saucepan. Plate a chop for a single serving and spoon stock over the top for an au jus presentation. Serve with any vegetables you prefer.