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.
Ingredients
- 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
Directions
-
1
Roughly mince the onion and garlic, and finely chop the green onion. Season the lamb chops heavily with salt and pepper.
-
2
Heat the olive oil in a stew pot and add the lamb chops. Once both sides are crispy and browned, take them out.
-
3
Add olive oil to an empty pot, add onions and garlic, and fry until tender.
-
4
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.
-
5
Before eating, heat it again and when it comes to a boil, add balsamic vinegar to finish.
Chef's Notes
Recommended wine
Wine name: Kune Rosard
Producer: Kune
Importer: Mikuni Wine