About the Dish
A dish that brings together the freshness of summer vegetables and the flavour of lamb chops with lemon, wrapped in rich barrel-aged Chardonnay.
Ingredients
- 4 Lamb chops
- 1 each Zucchini (green/yellow)
- 2 New potatoes (medium)
- 1/2 Lemon
- 50cc White wine
- 50cc Water
- 5g Consomme (granules)
- 1/2tbsp honey
- 2-3 Sprigs thyme
- Appropriate amount olive oil, salt, black pepper
Directions
-
1
Cut the zucchini into 1cm width, wash the new potatoes well and cut into 5mm width with the skin on. Season the lamb chops with salt and pepper on both sides.
-
2
Heat olive oil in a frying pan, add lamb chops and brown on both sides. Turn off the heat and take it out once.
-
3
Arrange zucchini and potatoes alternately in a frying pan, sprinkle consommé evenly, add wine, water and honey.
-
4
Arrange the lamb chops on top of 3, top with lemon slices and thyme, cover and heat.
-
5
Start with high heat, and when it starts to boil, reduce the heat to medium-low and steam for about 10 minutes. When the potatoes are cooked through, it’s done.
Chef's Notes
Recommended wine
Wine name: Sybaris Gran Reserva Chardonnay
Producer: Undraga
Importer: Mikuni Wine
