Lamb Chops A La Nesselrode Recipe

History of the Recipe:

Lamb Chops A La Nesselrode is a delightful dish with a rich history. Named after Count Karl Robert Nesselrode, a prominent Russian diplomat and statesman of the 19th century, this recipe was created as a tribute to his refined tastes and love for fine cuisine. Count Nesselrode was a connoisseur of French cuisine and enjoyed experimenting with different flavors and ingredients.

Fun Facts:

1. Count Nesselrode was known for his extravagant dinner parties, where he would often showcase his favorite recipes, including Lamb Chops A La Nesselrode.
2. The dish gained popularity in high society circles during the 19th century and became a symbol of sophistication and elegance.
3. The recipe has undergone some variations over the years, with different chefs adding their own twists to enhance the flavors and presentation.

Recipe for Lamb Chops A La Nesselrode:

- 12 young lamb chops
- 3 tablespoons of marrow or butter
- Chopped mushrooms and eschalots
- 1 glass of sherry
- 1 cup of rice
- 4 cups of stock
- Several sweet Chili peppers, chopped
- Salt
- Bechamel sauce
- Egg
- Bread crumbs


1. Begin by carefully trimming the young lamb chops. Remove any excess fat or connective tissue, ensuring a neat presentation.

2. In a frying pan, melt the marrow or butter over medium heat. Add the chopped mushrooms and eschalots and cook until golden and fragrant.

3. Pour in the glass of sherry and stir well to combine. Allow it to simmer for a minute or two, allowing the flavors to meld together.

4. Add in the rice and stir, ensuring that it gets coated in the mixture. Next, pour in the stock and add the chopped sweet Chili peppers. Season with salt to taste.

5. Cook the mixture for approximately half an hour or until the rice becomes pasty and thoroughly cooked. This will help bind the ingredients together.

6. Once the mixture has reached the desired consistency, pour it out into a flat pan, spreading it to a thickness of about half an inch. Allow it to cool and set.

7. Using a biscuit cutter or a round mold, cut the mixture into rounds about the size of a lamb chop. Each round will serve as a base for the lamb chops.

8. Place a lamb chop on top of each round, ensuring they are evenly centered. Cover the top of each lamb chop with Bechamel sauce, adding a generous amount for a creamy finish.

9. Once the assembled dish has cooled, dip each lamb chop into beaten egg and then coat it in bread crumbs. This step adds a delightful crunch and texture.

10. In a frying pan, heat some oil or butter and fry the lamb chops until they turn a light, golden brown. This should take a few minutes on each side.

11. Serve the Lamb Chops A La Nesselrode hot, garnished with fresh herbs or a drizzle of Bechamel sauce. The flavors and textures of the dish will impress your guests with its elegance and taste.

Bechamel Sauce Recipe:

- 1 ounce of butter
- 1 ounce of flour
- 1/2 glass of sherry
- Finely chopped truffles
- 1 1/2 cups of stock
- Salt and pepper to taste
- Juice of a lime
- 2 egg yolks


1. In a saucepan, melt the butter and stir in the flour. Cook the mixture over medium heat until it turns a light brown color, creating a roux.

2. Add the sherry and finely chopped truffles to the roux, stirring well to combine. Allow it to simmer for a minute or two, allowing the flavors to infuse.

3. Pour in the stock, season with salt and pepper, and cook the sauce for approximately ten minutes. This will help thicken the sauce and develop the flavors.

4. Squeeze in the juice of a lime, combining it with the sauce. Remove the saucepan from the heat.

5. In a separate bowl, beat the egg yolks until well-beaten and frothy. Slowly pour the hot sauce into the beaten yolks while continuously whisking to avoid curdling.

6. Return the saucepan to low heat and gradually add the egg yolk mixture to the sauce, stirring continuously.

Similiar Recipe Dishes:

Some other delicious lamb recipes you may enjoy include:

1. Grilled Lamb Chops with Mint Sauce: Tender lamb chops marinated in a flavorful blend of herbs and spices. Served with a refreshing mint sauce on the side.

2. Moroccan Spiced Roast Lamb: A succulent roast lamb seasoned with aromatic Moroccan spices like cumin, coriander, and cinnamon. Served with couscous and roasted vegetables.

3. Slow-Cooked Lamb Shoulder with Rosemary and Garlic: A melt-in-your-mouth lamb shoulder slowly cooked with fragrant rosemary and garlic, resulting in a tender and flavorful dish.

4. Greek-style Lamb Souvlaki: Skewered lamb marinated in lemon juice, olive oil, and Greek herbs. Grilled to perfection and served with tzatziki sauce and pita bread.

These recipes showcase the versatility of lamb and offer a variety of flavors and cooking methods to suit various tastes and preferences. Explore and enjoy the world of lamb dishes!



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