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Preparation.
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Debone the lamb chops by removing excess fat & bone and cut up the meat into bite size pieces, Then take a meat hammer and pound to tenderize and flatten each piece, Place the pieces of lamb in a big bowl and add 1 tablespoon sesame oil, rosemary needles, a pinch of salt, garlic, ginger, turn to mix ingredients, set aside.
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Drain a can of waxed beans, put in a bowl then add fresh chopped dill, salt to taste, set aside.
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(Or if using fresh waxed beans, remove stems and cut into small pieces, then boil in a little salted water until al dente, drain and set aside).
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Cooking Instructions.
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LAMB-.
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In a large skillet pan add the bowl of lamb meat and stir-fry, turning as you go (add a little peanut/ olive/vegetable oil as needed).
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After about 2 minutes, add the soy sauce and continue to stir-fry 3 or more minutes longer, try to cook the meat a little longer in order to get the pieces a little on the crispy side (however, soft is also good).
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Remove meat from the stove top and set aside.
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WAXED BEANS-.
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In a pot add the waxed beans and 1/2 tablespoons butter, stir to heat quickly (dont overcook) and then drain.
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Place the waxed beans on a big serving platter (or big plate) and in a circle around the inside rim of the platter.
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Next place the meat in the center of the serving platter.
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ROSEMARY SAUCE-.
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In a non-stick pan add the stock, 1 tablespoons Harveys Bristol Cream, 1 rosemary sprig, bring to a boil and cook for 1 minute, next remove the rosemary spring and discard.
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Add the creme fraiche, 1/2 tablespoons butter and cook under low heat, when reduced a little add.
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1/2 tablespoon flour and whisk to a nice thick consistence and no lumps.
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Pour the Rosemary Sauce over the lamb meat.
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FINISH THE DISH-.
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Finish by topping off with chopped pimento peppers.
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Serve and Enjoy!
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.
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NOTE.
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Instead of de-boning the lamb chops, they can be cooked in a frying pan or on a charcoal grill as you like.
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Mint leaves can also be added to taste.
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This dish was created especially for the Ready Set Cook #14 contest... and a fusion dish from various cuisines; Ireland, Australia/New Zealand, Middle East....
