Sauteed Lamb with Artichoke and Mint Jus
| Yield: | 4 Servings |
| Categories: |
| 1 | Rack lamb; 8 bones, fat cap removed and trimmed | |
| 1 1/2 | c | Fresh bread crumbs |
| 1 | tb | Fresh thyme leaves; chopped |
| 1 | tb | Fresh rosemary; chopped |
| 1 | tb | Fresh marjoram; chopped |
| 1 | tb | Fresh parsley; chopped |
| 2 | Eggs; well beaten | |
| 4 | tb | Virgin olive oil from provence |
| 2 | Shallots; finely chopped | |
| 4 | lg | Artichoke hearts; boiled until tender and cooled, in 1/8" slices |
| 1 | c | Dry provencal wine |
| 1/2 | c | Veal stock |
| 1/4 | c | Tomato concasse |
| 2 | tb | Extra virgin olive oil |
| 1/4 | c | Fresh mint leaves; packed |
| Salt and pepper to taste |
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