Fried lamb chops | Van Houten

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
• 1 spoon(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
• Q.S. Pepper
• 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
• 10 cl Olive oil