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What You Need:
(To serve 6)
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2 tablespoons butter
1½ cups finely chopped onions
1 tablespoon flour
1½ cups heavy cream
1/8 teaspoon ground nutmeg
¼ pound boiled or baked smoked ham, chopped fine (about ½ cup)
6 shoulder lamb chops, cut ½ inch thick and trimmed of excess fat
Salt
Freshly ground black pepper
4 tablespoons lard
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. Pat the chops completely dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a heavy 12-inch skillet, melt the lard over high heat until a light haze forms above it. Add the chops and brown them well on each side, regulating the heat so that the meat colors quickly and evenly without burning. Transfer the chops to a shallow, flameproof casserole large enough to hold them in one layer.
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2. Discard the fat in the skillet, and in its place add the 2 tablespoons of butter. Melt it over moderate heat, and when the foam subsides add the onions. Cook, stirring occasionally, for 8 to 10 minutes, or until the onions are soft, transparent and light brown. Stir in the flour, mix thoroughly, then gradually pour in the cream, stirring constantly with a whisk.
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3. Bring to a boil, continuing to stir until the sauce is smooth and thick. Add the nutmeg and taste for seasoning. Then puree the sauce through a coarse sieve set over a bowl, pressing down hard on the onions with the back of a spoon before discarding them, and stir the chopped ham into the sauce. Spoon the sauce over the lamb chops and bring to a simmer over moderate heat.
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4. Cover the casserole tightly and bake in the middle of the oven for 15 minutes, or until the chops are tender. Serve the chops directly from the casserole.
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