Baby Lamb Chops With Rosemary Parmesan Crust And Barolo Syrup With Scalloped Potatoes And Haricots Verts Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 pound haricots verts, ends trimmed, or small thin green beans

2 1/2 tablespoons paprika

4 cups heavy cream

Pinch freshly ground black pepper

8 ounces Swiss cheese, grated

2 cups reduced veal stock or rich chicken stock

2 tablespoons unsalted butter

1 tablespoon dried thyme

1/2 cup chopped yellow onions

1 bottle Barolo, or other hearty red wine

1 1/2 cups fine dry bread crumbs

3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices

2 tablespoons olive oil

Haricots Verts, recipe follows

1/4 teaspoon freshly ground black pepper

1 tablespoon minced fresh rosemary leaves

1 tablespoon minced garlic

1/3 cup Dijon mustard

1 teaspoon freshly ground black pepper

Barolo Syrup, recipe follows

1 tablespoon cayenne pepper

1 teaspoon unsalted butter

1 tablespoon dried oregano

1/2 cup freshly grated Parmigiana-Reggiano


2 tablespoons Emeril's Original Essence, recipe follows

2 teaspoons salt, divided

16 (2 to 3-ounce) baby lamb chops

Pinch salt

3 tablespoons cold unsalted butter, cut into pieces

Scalloped Potatoes, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

1 small bay leaf

1/4 teaspoon salt

2 tablespoons salt

1/4 cup chopped celery

1 tablespoon onion powder

1/4 cup chopped carrots

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