Lamb chops old-Dutch style


4 double lamb chops

salt and black pepper

125 grams butter

2 shallots

4 cloves garlic

2 tsp fresh rosemary

2 sprigs fresh thyme

1 small bay leaf

1 deciliter / ½ cup red wine

4 deciliter / 2 cups meat ‘fond’ (glazed crystallized drippings) or bouillon

3 tsp cornstarch (maizena)

1 tbsp parsley


Rub salt and freshly ground black pepper on the chops and fry them in 75 grams of butter in a skillet for three minutes each side.
Put them in a lightly buttered oven dish and bake them for 12 to 15 minutes in a warm oven at 120ºC/235ºF.
Take the dish from the oven and cover with foil or with a fitting lid.
Sautee the finely sliced shallots and pressed garlic in the grease/butter left in the skillet. Mix in the coarsely chopped rosemary and thyme, add the crumbled bay leaf and the wine. Bring to a boil and add the fond or bouillon. Slowly bring to a boil again and let it simmer for 5 minutes.
Mix in the cornstarch (or maizena) and pour the stock through a sieve into a small saucepan. Bring to a boil again and whisk in the rest of the butter.
Put the chops on individual plates and pour the glazed sauce over them. Serve with pan-fried potato slices, and green beans or spinach.
This traditional Dutch recipe already can be found in cookbooks from the 18th and 19th century.

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