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🍽️ Lamb chops with crispy cheese crust

518 kcal · 30 min · 4 servings

Ingredients

• 500 g lamb chop
• salt
• pepper (from the mill)
• 1 tbsp olive oil
• 150 g leek (finely chopped)
• 1 tsp butter
• 1 tbsp flour
• 60 g crème fraîche
• 1 egg white
• 3 tbsp Tilsiter (finely grated)
• 2 tsp finely chopped sage leaves
• salt
• pepper
• 1 small onion (finely chopped)
• 80 g mirepoix (carrot, leek, celery, finely chopped)
• 1 tsp flour
• 200 ml clear vegetable broth
• 2 garlic cloves (finely chopped)
• 1 bay leaf
• salt
• pepper (from the mill)
• 125 g crème fraîche

Instructions

1. 1. Season the lamb chops generously with salt and pepper.
2. 2. Heat some olive oil in a pan.
3. 3. Fry the chops briefly on both sides until seared.
4. 4. Slice the leek into rings.
5. 5. Melt butter in a separate pan.
6. 6. Sauté the leek in the butter until translucent.
7. 7. Sprinkle flour over the leek and stir it in.
8. 8. Stir the crème fraîche into the mixture.
9. 9. Bring the sauce to a brief boil.
10. 10. Let the sauce cool down.
11. 11. Finely chop the fresh sage leaves.
12. 12. Stir the sage leaves into the cooled sauce.
13. 13. Separate the egg white from the yolk.
14. 14. Whisk the egg white until stiff.
15. 15. Grate the Tilsiter cheese finely.
16. 16. Fold the whisked egg white into the sauce.
17. 17. Mix the grated cheese with the egg white sauce.
18. 18. Dice the onions.
19. 19. Use the roasting fat from the meat for frying.
20. 20. Sauté the onion cubes in the fat briefly.
21. 21. Dice the root vegetables into small cubes.
22. 22. Add the root vegetables to the onions.
23. 23. Sauté the vegetables briefly.
24. 24. Dust the vegetables with flour.
25. 25. Pour in the meat broth.
26. 26. Season the sauce with salt and pepper.
27. 27. Let the sauce simmer for about five minutes.
28. 28. Blend the sauce briefly until smooth.
29. 29. Stir the crème fraîche into the sauce.
30. 30. Spread the cheese mixture evenly over the chops.
31. 31. Preheat the grill.
32. 32. Broil the chops under the hot grill.
33. 33. Wait until the crust is golden brown.
34. 34. Plate the chops with the sauce.
35. 35. Serve the dish immediately.

Nutrition per serving

• kcal: 518
• Protein: 30 g · Fett/Fat: 39 g · Carbs: 11 g