Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Lamb Chops with Leeks

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1/4 lb. bacon, finely diced
2 large leeks, light green part only, finely diced and washed well
3 Tblsp. unsalted butter
Sea salt and freshly ground black pepper
1 Tblsp. Pernod
8 center cut double rib lamb chops (about 1 3/4 lbs. total)
1 Tblsp. chopped fresh chervil
Fresh lemon juice


Place the bacon and leeks in a heavy skillet with 1 tablespoon of the butter and season with salt and pepper. Add the Pernod, cover, place over medium heat and cook stirring occasionally until the leeks are soft about 7 minutes. Scrape the contents of the skillet on to a serving platter and keep warm.

Return the skillet to the stove over medium high heat and add the lamb chops. Season with salt and pepper. Cook for about 2 minutes, then turn the chops and season the second side. Cook for another 3 - 4 minutes for medium rare. Remove from the heat, swirl in the remaining 2 tablespoons butter and add the chervil.

To serve, arrange the lamb on the leeks, pour over the pan sauce, and squeeze a few drops of lemon juice over the chops.

Pernod is a common substitute for Absinthe in cocktails.

Serves 4

Shirley Cline