About the Dish
The refreshing scent of sweet and refreshing herbs is pleasant in the refreshing citrus. The juicy flavour and salty aftertaste are stylishly matched with the bitterness of the kumquat skin roasted with the lamb chops. Other than kumquats, we also recommend Meyer lemons, which are hybrids of lemons and oranges.
- 4 Lamb chops
- 15 Kumquats
- 1/2 Onion
- 50cc White wine
- 50cc Water
- 5g Consomme (granules)
- 1/2tbsp Honey
- 2-3 Thyme branches
- Olive oil, salt, black pepper: as needed
Season the lamb chops with salt and pepper on both sides, then heat in a frying pan with olive oil and brown on both sides.
After thoroughly washing the kumquat and wiping the water, cut it in half horizontally against the stem and remove the seeds.
Spread the shredded onions on a heat-resistant plate or skillet, put the lamb chops from step 1 on top, and sprinkle the kumquats in the gaps. Sprinkle consomme granules evenly, add wine, water and honey, and top with thyme.
Bake in the oven at 200°C for about 20 minutes and it’s done.
Wine name: Yering Up Reserve Semillon Sauvignon Blanc
Winery: Emmetts Crossing
Importer: GRN Co., Ltd.