Fine Southwestern Dining
…a longtime Tucson favorite, featuring Buffalo, Ostrich, Fresh Fish, Seafood, Game Meats and selected Angus Beef, all with a Southwestern flair.
Award-winning chef and owner, Jonathan Landeen and his wife, Colette, welcome you to a casual, comfortable Southwestern setting, accented with DeGrazia prints, Native American art, and 4 beehive fireplaces.
We hope to see you soon!
Jonathan & Colette Landeen
By Request Recipe
Pistachio Crusted Lamb Chops with a Mustard Cream Sauce
(2) 24-26 oz Frenched Australian lamb racks
- 1 cup pistachio nuts roasted unsalted
- 2 cups panko breadcrumbs
- 2 eggs
- 2 Tbs milk
- Salt and pepper
- Olive canola oil blend
Place pistachio nuts in a food processor and pulse until lightly chopped. Add breadcrumbs and pulse again to blend, save for coating.
Whip eggs and milk together to make an egg wash.
Clean and cut each lamb rack into 4 double chops, most will have two bones. Season lightly with salt and pepper, dust with flour, dip into egg wash and dredge in a mixture of chopped pistachio nuts and panko breadcrumbs. Sautée ’til golden brown on one side; turn over and place in a 400-degree oven for 10-15 minutes. Remove and serve with mustard cream sauce.
Mustard cream sauce
- Butter 2 Tbs
- Shallots 1 Tbs
- Flour 1 Tbs
- Brandy 1/4 cup
- Dijon mustard 1/4 cup
- Creole mustard 1/2 cup
- Heavy cream 2/3 cup
- Salt and pepper to taste
Sautée shallots in 1 Tbs. butter. Add brandy and reduce by half. (Combine 1 Tbs. of butter with 1 Tbs. of flour and roll into small balls.) Add both mustards to reduction. Stir in heavy cream and bring to a simmer. Add flour butter balls to thicken.
Salt and Pepper to taste. Serve with lamb chops.