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
- chicken broth
- lamb loin
- yellow squash
- veal loin
- Merlot wine
- caul fat
- pork back fat
- egg yolks
- ruby Port wine
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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.