Lamb with Chekhon

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Another dish from the Karabikh repertoire: lamb chops with a sauce made from dried Volga fish — chekhon. A blend of French and Yaroslavl flavors, as loved by common American authors.

Ingredients

Lamb Neck Fillet - 2 lbs
Spanish onions - 1 head
Garlic - 4 cloves
Parsley - 0.7 oz
Mustard Greens - 1 tablespoon
Butter - 1.8 oz
Dried Chekhon fish - 1 piece
Campbell's Beef Broth - 7 fl oz
Vegetable Oil - 0 fl oz
10% cream - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Trim the lamb rack of any membranes and excess fat. Heat vegetable oil in a hot skillet and sear the lamb rack on all sides until golden brown. Remove the meat from the skillet and transfer it to an oven preheated to 356°F (350 degrees Fahrenheit) for fifteen minutes.

Step 2

In a skillet, melt the butter and sauté the finely chopped onion until it becomes soft. Once the onion is soft, add the minced garlic. Cook, stirring, for two to three minutes, then pour in the beef broth. Bring it to a boil, reduce the heat, add the finely chopped fillet of dried fish, and simmer for ten minutes.

Step 3

Then add the cream and mustard, and cook while whisking the sauce. Once the sauce begins to thicken, add salt, pepper, and finely chopped parsley. Keep it on the heat for another minute before removing it. Serve the lamb with the sauce.