Lamb Chops on Vegetables
Lamb chops with vegetables is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 lamb rack steaks (about 400 g each)
- 2 sprigs Rosemary
- 75 g fresh spinach
- 20 g Parmesan
- 30 g pine nuts
- 50 ml oil
- 0.5 lemon (juice and zest)
- 400 g rhubarb (yellow and red)
- 1 tsp fresh grated ginger
- 20 ml apple cider vinegar
- 10 g brown sugar
- Salt
- ground pepper
- 3 tbsp oil
- 150 g fresh leaf spinach
- 2 shallots (chopped)
- flowers (for garnish)
- 200 ml red wine
- 100 ml lamb stock
- 50 ml water
- 50 g butter
- Salt
- Pepper
- 12 small boiled potatoes (from the day before)
- 1 tbsp flour
- 2 tbsp clarified butter
Instructions
-
1.
Wash and pat dry the meat. Season with salt and pepper, then sear in hot oil with rosemary sprigs on all sides until crisp. Transfer to a baking sheet lined with parchment paper and braise in a preheated oven at 100 °C for about 25‑35 minutes.
-
2.
Deglaze the pan with wine and stock, reduce by half, add water if needed, and continue reducing.
-
3.
Meanwhile, wash and dry the spinach, then blend with pine nuts, parmesan, lemon juice and zest, adding oil to create a fine pesto; season with salt and pepper.
-
4.
Dust potatoes with flour and slowly fry in hot clarified butter in a non‑stick pan over medium heat until crisp.
-
5.
Wash and trim rhubarb into 4‑5 cm sticks. Peel and grate ginger. Sauté rhubarb and ginger in 1½ tbsp oil, deglaze with vinegar, add water if necessary, sweeten with sugar, simmer for 2 minutes, season with salt and pepper. Simultaneously sauté the washed spinach in remaining oil with shallots, seasoning with salt and pepper.
-
6.
Stir cold butter into the wine sauce to finish it.
-
7.
Remove lamb from oven, let rest briefly, then halve. Arrange spinach on a plate, top with rhubarb vegetables, place a lamb piece on each, garnish with pesto and flowers.
-
8.
Add potatoes and pour sauce over; serve hot.
