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🍽️ Herb-Lamb Chops with Fine Sauce

606 kcal · 30 min · 4 servings

Ingredients

• 4 Lamb loins (approx. 300 g each)
• Salt
• Pepper
• 4 tbsp Olive oil
• 2 tbsp fresh chopped herbs (Thyme and Parsley)
• 200 ml Lamb stock
• 1 Onion
• 1 tbsp Butter
• 1 tbsp Flour
• 150 ml dry white wine
• 75 ml Whipping cream
• Cress flowers

Instructions

1. 1. Preheat the oven to 120 degrees Celsius. Set the function to top and bottom heat.
2. 2. Rinse the lamb meat briefly. Pat it completely dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Heat 2 tablespoons of oil in a grill pan.
5. 5. Sear the lamb on both sides for 2 to 3 minutes each until golden brown.
6. 6. Remove the meat from the pan.
7. 7. Place the lamb on a baking sheet lined with baking paper.
8. 8. Mix the herbs with the remaining oil from the pan.
9. 9. Brush the lamb with the herb-oil mixture.
10. 10. Finish cooking the lamb in the oven for 25 to 30 minutes.
11. 11. Pour off the cooking fat from the grill pan.
12. 12. Deglaze the pan drippings (the browned residues) with the meat stock.
13. 13. Peel the onion and dice it finely.
14. 14. Sweat the onions in hot butter until golden brown.
15. 15. Stir the flour into the butter briefly.
16. 16. Deglaze the mixture with wine.
17. 17. Stir in the dissolved pan drippings.
18. 18. Let the sauce simmer lightly for a few minutes until slightly thickened.
19. 19. Puree the sauce briefly and finely if desired.
20. 20. Stir the cream into the sauce.
21. 21. Season the sauce with salt and pepper to taste.
22. 22. Plate the lamb.
23. 23. Pour the sauce over the meat.
24. 24. Garnish the dish with cress flowers.
25. 25. Serve the lamb immediately.

Nutrition per serving

• kcal: 606
• Protein: 64 g · Fett/Fat: 34 g · Carbs: 5 g