Lamb/Shoulder Chops - Avec Creamy Asparagus/Ricotta/Curry Sauce

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“Lamb Shoulder Chops are probably not a purchase consideration as frequently as the more popular lamb chop, because of the less tender quality, less attractive appearance. However, the beauty of Lamb Shoulder Chops is in their versatility. Cook them up as a "chop" a "steak", marinate and barbecue as you would the more expensive lamb cut, or cut them up and make a delicious hot-pot, fit for kings and their courtege. Overnight marinating transform these Cinderellas into the Belle-of-the-Ball. Accompaniments could include boiled, creamy parslied potatoes, lemony-fiddleheads in season, broccoli/slivered almond casserole, or just a big old-country endive salad with an extra-virgin olive oil/balsamic vinegar dressing. Too many flavours would, after all detract from the Lamb/Shoulder Chops. You will, of course, serve your favourite white wine(s), or red(s) if you prefer, or both for your guests' preference. If your guests bring wine, serve their selection - save yours for future dinner parties, because your guests will want to return for a repeat performance. I suggest you prepare your accompaniments while the meat is baking so everything will be ready at the same time. Prep. time does not include the 24-hour marinating process. Cook time includes oven baking, and all stove-top cooking.”

Ingredients Nutrition


  1. Prepare MARINADE the night before your dinner party.
  2. Of the MARINADE and SAUCE ingredients mix ONLY first seven in your Processor, or Blender.
  3. Reserve last four ingredients for future use.
  4. Remember to use only the first seven ingredients.
  5. Remove excess fat from around the outside of shoulder chops.
  6. Leave the bone in, if there is one.
  7. Place chops in a covered container large enough to accommodate all, even if you have to"double-row" them.
  8. Pour MARINADE over shoulder chops, cover and place in refrigerator.
  9. Allow to marinate 24 hours; be sure the chops are all well covered with the MARINADE.
  10. Baste chops periodically to ensure good saturation.
  11. Keep covered during the marinating process.
  12. Next day, when you are ready for cooking: Remove shoulder chops from MARINADE; pat dry with paper toweling and set aside.
  13. Reserve the MARINADE for later use in the sauce preparation.
  14. In a saucepan and 1/2 cup water, over medium heat,cook asparagus spears for 5-7 minutes.
  15. Because of the quantity, you may have to do this in a couple of batches.
  16. Remove asparagus spears from water and reserve for use in SAUCE preparation.
  17. Discard the water.
  18. Skin the Roma tomatoes by dipping in very hot water for a few minutes; the skin should slide off easily.
  19. Slice off the tops and discard; cut skinned tomatoes in half, lengthwise.
  20. Cover and set aside for later use.
  21. In a large skillet, heat 1 Tbsp of the olive oil; add the butter. (Watch it does not burn).
  22. Saute all the onions, stirring frequently; transfer to a small bowl.
  23. Mix in 1/2 Tbsp grated parmesan or Romano cheese. Cover and set aside for later use.
  24. In the same skillet, add a little more olive oil for browning.
  25. Lightly cook tomato halves, flat side only, until just brown.
  26. Transfer to a plate and sprinkle balance of grated parmesan or Romano cheese on the tomatoes; Cover and set aside for later use.
  27. Add water to two eggs and beat well with a hand mixer or rotary beater.
  28. At this point you should take out your shallow oven pan or a shallow pan large enough to accommodate all the chops at one time.
  29. PREHEAT OVEN TO 325°F.
  30. In four separate containers, place the milk, flour, well-beaten eggs, bread crumbs, Add more olive oil to the skillet, as needed.
  31. Prepare the chops in the following order: Soak in milk, dredge in flour, dip in beaten eggs, finally in bread crumbs.
  32. Brown both sides of chops quickly in skillet; remove to shallow oven pan.
  33. Give the onions and grated cheese an additional toss to coat well.
  34. Spoon onions over the breaded chops, dividing equally.
  35. Top-off with one tomato half, flat side down, on each chop.
  36. Use up all of the grated cheese bits, as well.
  37. Bake uncovered, in preheated oven for 35 minutes.
  38. Turn down oven to 275°F and continue cooking for an additional 10 minutes.
  39. While the meat is baking, prepare the Creamy, Asparagus/Ricotta/Curry Sauce SAUCE PREPARATION: In a saucepan, over medium heat, bring MARINADE/SAUCE mixture to a boil.
  40. Turn heat down and continue to simmer for about 10 minutes, mixing occasionally.
  41. Remove from heat and allow to cool for about 10 minutes.
  42. Add cooked asparagus, ricotta cheese and a little of the cooked MARINADE/SAUCE mixture to your food processor.
  43. Process on "pulse cycle" for a few minutes or until ricotta cheese and asparagus are well blended.
  44. Continue to gradually add all of the MARINADE/SAUCE mixture, through feed tube, until smooth.
  45. You now have the basis for the SAUCE.
  46. Transfer SAUCE to saucepan; bring to a boil, then simmer over low heat for about 5 minutes.
  47. Remove from heat and set aside.
  48. Put all of the cornstarch into a medium-sized bowl.
  49. Make a roux by gradually whisking 35% cream (or whipping cream) into the cornstarch, whisking continuously, until all of the cream has been used, and roux is very smooth.
  50. Gradually,and gently transfer about 1/4 cup of the SAUCE mixture to the roux.
  51. Continue whisking as you gradually add additional SAUCE to the roux.
  52. Remember you are working with very hot ingredients; please be careful; do not burn yourself.
  53. Pour the mixture back into the saucepan, whisking continuously.
  54. Turn down heat as low as possible.
  55. Allow to thicken while whisking.
  56. Whisk again, just before spooning onto chops.
  57. Turn off the oven.
  58. Transfer Lamb Chops from oven pan to dinner plates.
  59. Spoon the CREAMY ASPARAGUS RICOTTA/CURRY SAUCE over the Lamb Chops, and serve while still hot.

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