| Lamb chops |
12 Lamb chops |
| White wine |
1 glass |
| Garlic |
10 cloves |
| Parsley |
1 bunch |
| Cream |
20 cl |
| Mushrooms |
200 g |
| Onion |
1 big |
| Red Capsicum |
2 pieces |
| Beef stock |
20 cl |
| Potatoes |
5 pieces |
| Olive oil |
1 glass |
| Thyme |
1 small bunch |
| Mustard |
5 or 6 spoons |
| Black Olives |
1 small can |
| Chicken powder |
1 spoon |
Preparation:
Chop the mushroom and half of the onion very fine, prepare a pan put some oil and heat up, throw the chopped onion & mushroom and pan-fried for a couple of minutes, add the chicken powder, half glass of white wine and some chopped parsley. Continue to cook for a minute then set aside.
Get the lamb chops, seasoning then grill until half cooked, spread some mustard on each face then spread the pan-fried mushroom & onion, finish with some Parmesan powder then bake for 5 to 8 minutes.
For the sauce:
Get the Garlic, boil for 3 minutes, and let it cool down. Chop it very fine with the red capsicum and the rest of onion, pan-fried with some olive oil, add the beef stock, white wine and cream, seasoning then boil and let the sauce reduce for 15 to 20 minutes. Served this dish with a Provencal mashed potato. Prepare a mash potato then at the end add some chopped black Olives, thyme and Olive oil. Bon Appetit.
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