Fleur de Lys's signature roasted lamb chops with Merlot-vanilla sauce from Hubert Keller's Souvenirs: Stories and Recipes from My Life by Hubert Keller and Penelope Wisner

  • shallots
  • spinach
  • red bell peppers
  • carrots
  • celery
  • chicken livers
  • cilantro
  • garlic
  • thyme
  • vanilla beans
  • zucchini
  • lean lamb
  • lamb loin
  • caul fat
  • yellow squash
  • pork back fat
  • veal loin
  • egg yolks
  • Merlot wine
  • chicken broth
  • ruby Port wine
  • EYB Comments

    Can substitute Swiss chard for spinach.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss chard for spinach.

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