Villeroy lamb chops

Ingredients
Elaboration
Nutritional information

60 min

Type of dish: Finger foods

Temperature: Hot

Seasonal period: March

Allergens:

Ingredients for 5 portions Calculate portions

Lamb ribs 0.333 kg

Sterilised milk 0.167 l

Goxo flour (W 170 - 200) 0.017 kg

Butter 0.017 kg

Table salt 2.667 g

Ground white pepper 0.667 g

Ground nutmeg 0.667 g

Plain flour 0.033 kg

Eggs 0.667 ud

Breadcrumbs 0.033 kg

Olive oil 0.033 l

Sweet potato 0.033 kg

Elaboration

For the lamb chops:

Cut the lamb chops and the kidney chops.
Trim the lamb chops so that the finger food is not overly big.
Grill the lamb chops and remove them just before they finish cooking. Season and set aside.

For the villaroy:

Make a bechamel sauce (roux 110 g. per liter) and coat the chops. Place them on a greased tray.
Completely cool until the bechamel sauce is hard and coat the lamb chops in breadcrumbs.
Fry the lamb chops in plenty of oil (let them float). Remove them and place them on kitchen paper. Cool them down in the blast chiller.
For the sweet potato chips.

PLATING

Decorate a small frying basket with parchment paper and arrange the lamb chop and the sweet potato chips inside.

Nutritional information (1 portion)

Energy

301.65

kcal

Carbohydrates

15.04

Proteins

8.89

Lipids

22.69

Sugars 1.86 g

Salt (Sodium) 289.06 mg

Folic acid 9.98 ug

Vitamin C 2.1 g

Vitamin A 67.76 ug

Zinc 1.55 mg

Iron 0.88 mg

Calcium 52.32 mg

Cholesterol 68.99 mg

Polyunsaturated fatty acids 1.44 g

Monounsaturated fatty acids 10.41 g

Saturates 8.4 g

Fiber 0.71 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.