Louisiana Culinary Institute's Lamb Chops and Tomato Garlic Coulis

Lamb Chops
Rub with fresh rosemary and thyme
Add pepper to taste
Cook for 2 minutes until temperature reaches 135 degrees (for medium rare) or 165 degrees (for well done)

Fresh Tomato Coulis with Garlic
3 oz shallots (chopped fine)
6 cloves garlic (chopped fine)
2 fl oz olive oil
11/2 lbs tomatoes (peeled, seeded and chopped)
Salt to taste
Ground white pepper to taste
1. Sweat the shallots and garlic in olive oil until soft.
2. Add the tomatoes and cook until excess liquid has cooked out and the sauce is thick.
3. Season to taste.

Louisiana Culinary Institute Student Fundraiser
August 28 - 6:30pm
Louisiana Culinary Institute - 5837 Essen Lane
$60/person or $100/couple
For more information: 769-8820