Lamb chops with herbs

Ingredients

• 4 Lamb ribs (about 300 g)
• salt
• pepper
• 4 tbsp olive oil
• 2 tbsp freshly chopped herbs (thyme and parsley)
• 200 ml lamb stock
• 1 Onion
• 1 tbsp butter
• 1 tbsp flour
• 150 ml dry white wine
• 75 ml heavy cream
• Capers flower

Instructions

1. 1.

   Preheat the oven to 120°C with fan and top heat.

2. 2.

   Rinse the lamb, pat dry and season with salt and pepper. In 2 tbsp hot oil in a grill pan brown each side for 2-3 minutes. Remove from pan and place on parchment-lined baking tray. Mix herbs into remaining oil and brush over the lamb. Roast in the oven for 25-30 minutes until cooked.

3. 3.

   Pour the oil from the grill pan and deglaze the browned bits with the stock.

4. 4.

   Peel and finely dice the onion. In hot butter brown it. Add flour briefly, then deglaze with wine. Stir in the browned bits. Let simmer slightly thickened for a few minutes, optionally purée lightly. Add cream and season with salt and pepper.

5. 5.

   Plate the lamb with sauce and garnish with caper flowers before serving.