Lamb Chops Victor Hugo

This delicious and simple dish is excellent for a family supper or informal dinner party. It may be served with boiled new potatoes and broccoli.

4 SERVINGS

4 thick lamb chops

2 teaspoon salt

½ teaspoon black pepper

2 oz. butter

8 fl. oz. bechamel sauce

1 tablespoon horseradish sauce

1 oz. Cheddar cheese, grated

1 oz. dry breadcrumbs

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Rub the lamb chops with the salt and pepper.

In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, place the chops in the pan and fry them for 3 to 4 minutes on each side, or until they are lightly browned.

With tongs, transfer the chops to a medium-sized baking dish.

Combine the bechamel and horseradish sauces. Spoon the mixture over the chops.

In a small bowl, combine the cheese and breadcrumbs. Sprinkle the mixture over the top of the chops.

Place the dish in the oven and cook for 30 to 35 minutes, or until the chops are tender and the top is brown and bubbling. Remove the dish from the oven and serve at once.

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