Ingredients for 4 people
For the fried lamb chops:
8 lamb chops (approx. 100-150 g each)
2-3 tbsp olive oil
50g butter
Sprigs of fresh rosemary or thyme
meat4you spice mix
For the risotto:
300 g risotto rice
1 onion, finely chopped
2-3 tbsp olive oil
1/2 liter vegetable or chicken stock
100 ml white wine
50 g red chicory
100 g leaf spinach
30 g pumpkin seeds and sunflower seeds
50 g Parmesan, freshly grated
Salt and pepper
1 tbsp butter
For the jus:
100 ml cognac
100 ml beef stock
70 ml demi-glace
1 shallot, finely chopped
1-2 tbsp olive oil
1-2 tsp Butter
Salt and pepper
Preparation
Prepare lamb chops: Rub lamb chops with olive oil and meat4you spice mix. Leave to rest at room temperature for 30 minutes.
Prepare risotto: Heat olive oil in a pan and sauté the onion until translucent. Add the risotto rice and fry for 1-2 minutes while stirring. Deglaze with white wine and wait until it has almost completely evaporated. Gradually add the stock until the rice is al dente (approx. 18-20 minutes). Add leaf spinach and red chicory to the risotto, refine with butter and grated Parmesan. Season with salt and pepper.
Fry lamb chops: Heat a pan, add olive oil and a little butter and fry the lamb chops for about 2-4 minutes on each side, depending on how well done you want them. Then add the fresh sprig of rosemary or thyme to add a little extra flavor to the meat. After frying, remove the chops from the pan and let them rest.
Prepare the jus: Heat a little olive oil in the same pan that you used to fry the meat and sauté the shallot in it. Deglaze with cognac, flambé and reduce by half. Add the beef stock and a little demi-glace and reduce again until the sauce has a syrupy consistency. Season with salt and pepper. Finish with butter before serving.
Lamb chops are a tender and tasty meat that comes from the rib section of the lamb. They are one of the most popular cuts of lamb and are known for their unique flavor and tender texture. Lamb chops can be prepared in a variety of ways, be it grilled, roasted or baked in the oven.
