Lamb Chops with Leek and Honey Wine Sauce

Ingredients

• 2 lamb rack steaks (pre‑cooked, about 500 g)
• Salt
• Pepper (freshly ground)
• vegetable oil
• 100 ml honey wine
• 100 ml sour cherry juice
• 300 ml lamb stock
• 2 leeks
• 2 Garlic cloves
• 2 tbsp butter
• 1 Tbsp freshly chopped thyme
• Nutmeg (freshly grated)

Instructions

1. 1.

   Preheat the oven to 140°C (275°F) with both top and bottom heating.

2. 2.

   Wash the meat, pat dry, season with salt and pepper, then sear in a hot pan with 2 tbsp oil until golden brown on all sides. Remove and bake in the preheated oven for about 30 minutes until pink inside.

3. 3.

   Deglaze the pan with wine, juice, and stock (first pour off excess fat), then reduce by half. If desired, thicken with cornstarch mixed in cold water.

4. 4.

   Meanwhile, cut leeks lengthwise in half, clean, and slice into ~10 cm strips. Blanch in boiling salted water for 1–2 minutes, drain, shock in ice water, and dry thoroughly.

5. 5.

   Peel the garlic, finely chop, and sauté in a pot with 2 tbsp melted butter until translucent. Add the leeks and thyme, cook for 2–3 minutes, then season with salt, pepper, and a pinch of nutmeg.

6. 6.

   Remove the lamb from the oven, let rest briefly, slice into chops, and plate on warmed dishes with the seasoned sauce and vegetables. Serve immediately.