r icasse Di Costine D'Agnello

INGREDIENTS
4 baby lamb chops
2 fresh baby artichoke hearts
1 /2 cup of butter
1 /2 onion
2 garlic cloves
2 tsp extra virgin olive oil
1 egg
1 /2 lemon
Fresh parmesan cheese

DIRECTIONS
Saut6 the artichoke hearts separately and up-side down in extra virgin olive oil.
Once completed, set to the side. Sauté the lamb chops in a mix of olive and
butter. Add chopped onion & garlic. Sprinkle the Iamb chops with fresh parmesan
on both sides. Add 2 cups of water to the pan. Please in a pre-heated oven for
7 minutes at 350 degrees (for medium rare). Remove from the oven and add the
artichokes into the broth. In a bowl, whisk one egg and fresh lemon juice. Add to
broth. Add 1 cup of fresh parmesan to the broth a whisk. Serve with artichokes
under the lamb chops and our the excess broth over the dish. Serves one.

11 Posio

kistorante

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IN plat:hum- 1 •

NOVEMBER 2008 •

B9