90 min
Type of dish: Meats
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Lamb ribs 1.25 kg
Table salt 3.0 g
Potatoes 0.25 kg
Spring onions 5.0 ud
Brown stock 1.0 l
Creamed corn 0.015 kg
Table salt 1.0 g
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.6 ud
Bones 0.3 kg
Red wine 0.05 l
Water 1.0 l
Elaboration

For the chops:

  • Separate the lamb chops (4 from the high loin per serving and 1 from the low loin).

For the sauce:

  • Prepare a brown stock with highly concentrated lamb bones and bind with cornstarch.

For the garnishing:

  • Make potato cylinder with the help of cutter, empty and confit at a gentle temperature so that it does not break.
  • Peel a spring onion and a shallot per serving, season, grease with olive oil and vacuum pack them separately. Cook in a humid environment (with the Roner or steamed) at 70 ºC, the onions for 90 minutes and shallots for 60 minutes.

To decorate the plate:

SET UP

  • Grill the chops.
  • Fry the potato cylinder until golden.
  • Brown the shallots and the spring onion on the grill or in a pan with a little oil.
  • Place a small amount of sauce on the base of the plate, place the potato cylinder on top and fill the hole with the lamb sauce.
  • Place the chops intertwined leaning on the potato cylinder.
  • Garnish and decorate the dish with the shallot, spring onion and the vegetable chips.
Nutritional information (1 portion)
Fiber 10.7 g
Saturates 35.92 g
Monounsaturated fatty acids 56.71 g
Polyunsaturated fatty acids 68.68 g
Cholesterol 98.03 mg
Calcium 293.91 mg
Iron 6.38 mg
Zinc 5.13 mg
Vitamin A 286.92 ug
Vitamin C 79.37 g
Folic acid 224.87 ug
Salt (Sodium) 421.59 mg
Sugars 21.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.