Fried lamb chops | Van Houten
Frying delicate meats with Mycryo will yield great end results. In this case, lamb chops are rolled in the powdered cocoa butter and fried... read more
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barry-callebaut.com.
Cooking tools:
- Skillet
- Grill
- Tongs
- Plate
- Mixing bowl
Ingredients
- Q.S. sea salt
- Q.S. black pepper
- 2 spoon(s) NCB-HD706
- 12 lamb cutlets
- Q.S. fruit pepper lemon
- 500 g season's pulses (peas, green beans, beans, mange-touts,etc...)
- 1 spoon(s) NCB-HD706
- Q.S. Pepper
- Q.S. salt
- 1 spoon(s) chopped savory
- Q.S. ground nutmeg
- 1 spoon(s) minced shallots
- 8 peeled, boiled Nicola potatoes
- Q.S. garlic
- 50 g salted butter
- Q.S. lamb bones
- Q.S. butcher's scraps
- 300 g mirepoix of celery
- Q.S. carrots
- Q.S. onion(s)
- 1 bouquet garni
- 20 cl red wine
- 50 cl lamb cutlets
- 1 spoon(s) concentrated tomato paste
- Q.S. fresh rosemary
- 1 spoon(s) fresh rosemary
- 10 cl Olive oil
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