About the Dish
Lamb chops with the freshness of tomatoes and lightly stewed beans are a refreshing match with the light fruit and acidity of rosé.
- 6 Lamb chops
- 300g Boiled white beans
- 1 Onion
- 1 Green onion
- 1 Clove garlic
- 200g Cut tomato
- 100cc Red wine
- 5g Consomme (granules)
- 1tbsp honey
- 1tbsp balsamic vinegar
- 2-3 Sprigs sage
- Olive oil, salt, black pepper as needed
Roughly mince the onion and garlic, and finely chop the green onion. Season the lamb chops heavily with salt and pepper.
Heat the olive oil in a stew pot and add the lamb chops. Once both sides are crispy and browned, take them out.
Add olive oil to an empty pot, add onions and garlic, and fry until tender.
Add beans, tomatoes, lamb, green onions, red wine, consommé, honey, and sage, and simmer over low heat for about 30 minutes. After that, leave the lid on for a while.
Before eating, heat it again and when it comes to a boil, add balsamic vinegar to finish.
Wine name: Kune Rosard
Importer: Mikuni Wine