Recipes 2009
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Prep Time: 45 Minutes
Yields: 6 Servings

There is nothing more English than lamb. Every English garden in the Feliciana parishes of Louisiana grew berries during spring. The combination of lamb chops, rack or even roast with sweet spring berries makes perfect sense in the Louisiana kitchen. (Can substitute strawberries, raspberries, blueberries and others as well)

12 lamb chops, ½-inch thick
¼ cup ground pink peppercorns
¼ cup ground black peppercorns
1 ounce blackberry wine
1 tbsp blackberry jam
¼ cup sliced blackberries
2 cups demi-glace (see recipe)
            OR beef gravy
½ cup vegetable oil
1 cup seasoned flour
½ cup sliced green onions
1 tbsp minced garlic
1 cup sliced oyster mushrooms
1 tsp chopped thyme
salt and cracked black pepper to taste

Place lamb chops on a large platter and evenly coat both sides with crushed peppercorns. Set aside. In a heavy-bottomed sauté pan, heat oil over medium-high heat. Dust chops in flour and shake off excess. Sauté until golden brown on both sides then remove, set aside and keep warm. In same pan, sauté green onions, garlic, mushrooms and thyme 3–5 minutes or until wilted. Remove pan from burner and add wine. NOTE: Be careful as alcohol will ignite and burn a few minutes. Add strawberry jam, sliced berries and demi-glace. Season with salt and pepper. Swirl skillet above burner until jam and demi-glace are blended. Bring to a rolling boil and reduce sauce until slightly thickened. Return chops to pan. Heat 2–3 minutes and serve with sauce.


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