60 min
Type of dish: Finger foods
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Lamb ribs 0.333 kg
Sterilised milk 0.167 l
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)
Fiber 0.71 g
Saturates 8.4 g
Monounsaturated fatty acids 10.41 g
Polyunsaturated fatty acids 1.44 g
Cholesterol 68.99 mg
Calcium 52.32 mg
Iron 0.88 mg
Zinc 1.55 mg
Vitamin A 67.76 ug
Vitamin C 2.1 g
Folic acid 9.98 ug
Salt (Sodium) 289.06 mg
Sugars 1.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.