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🍽️ Lamb chops delicate with juicy rhubarb-carrot vegetables

856 kcal · 30 min · 4 porzioni

Ingredienti

• 4 small lamb chops (ca. 400 g)
• salt
• pepper (from the mill)
• 2 shallots
• 100 g carrots
• 200 g rhubarb
• 1 tsp butter
• 1 tsp oil
• 125 ml Madeira
• 1 tbsp honey
• 1 pinch sugar

Preparazione

1. 1. Salt and pepper the lamb chops on both sides generously.
2. 2. Peel the shallots and chop them very finely.
3. 3. Wash the carrots, cut them in half lengthwise and slice the halves into thin slices.
4. 4. Remove the ends from the rhubarb and also cut it into thin slices.
5. 5. Heat butter and oil in a large pan.
6. 6. Fry the lamb chops in the pan on each side for about three minutes until well browned.
7. 7. Remove the finished chops from the pan and set aside.
8. 8. Add the shallots, carrots and rhubarb to the same pan.
9. 9. Steam the vegetables while stirring constantly for three to four minutes.
10. 10. Deglaze the vegetables with Madeira wine.
11. 11. Season the sauce with honey, salt, pepper and a small pinch of sugar.
12. 12. Let the sauce simmer with the vegetables for about five minutes.
13. 13. Return the lamb chops to the pan.
14. 14. Let everything simmer together for another five minutes until the meat is warm and cooked through.

Valori per porzione

• kcal: 856
• Protein: 57 g · Fett/Fat: 53 g · Carbs: 19 g