Home > Worldwide Recipes > Germany > Lamb > Hammel Koteletten Mit Zwiebelsosse
( Lamb Chops In Onion Sauce )
Hammel Koteletten Mit Zwiebelsosse
( Lamb Chops In Onion Sauce )
Ingredients
6 shoulder lamb chops, cut ½ inch thick and trimmed of excess fat
2 oz lard
1 oz butter
6 oz finely chopped onions
1 scant tablespoon flour
⅝ pint double cream
⅛ teaspoon ground nutmeg
4 oz boiled or baked smoked ham, chopped finely
Salt
Freshly ground black pepper
Details
Serves: 6
Method
Preheat the oven to Mark 4: 350°F. Pat the chops completely dry with kitchen paper and sprinkle them generously on both sides with salt and pepper. Melt the lard in a large, heavy, sauce pan over a high heat until it begins to splutter. Add the chops and brown them well on each side, regulating the heat so that the meat browns quickly and evenly without burning. Transfer the chops to a shallow, flameproof casserole large enough to hold them in one layer.
Discard the fat in the pan, and in its place add the ounce of butter. Melt it over a moderate heat, and when the foam subsides add the onions. Cook, stirring occasionally, for about 8 to 10 minutes, 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. Bring to the boil, continuing to stir until the sauce is smooth and thick. Add the nutmeg and taste for seasoning. Then purée the sauce through a coarse sieve placed 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 simmering point over a moderate heat. Cover the casserole tightly and bake in the centre of the oven for about 15 minutes, until the chops are tender. Serve the chops directly from the casserole.
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