About the Dish
Hand-picked grapes aged in French and Austrian oak casks of different sizes for a higher-grade Chianti Classico. It has a very rich taste and elegant acidity, and you can enjoy the full-bodied aftertaste for a long time. A lot of herbs and beans are indispensable for lamb chops that directly taste the charm of wine. Think of Tuscany, Chianti’s hometown.
- 2 Lamb chops
- 1 Garlic clove
- 6 Semi-dried tomatoes
- 100g Boiled white beans
- 1 Hawk Claw
- 1tsp Balsamic bianco vinegar
- 1tsp White soup stock
- 2-3 sprigs each Rosemary, Thyme
- Olive oil, salt, pepper: each as needed
- Parmigiano cheese: as much as you like
Sprinkle the lamb chops with salt and pepper, tear off the rosemary and thyme leaves, sprinkle with olive oil, and marinate for 15 minutes.
Put olive oil, mashed garlic and hawk’s claws in a frying pan and heat until fragrant.
Turn the lamb chops over and bring them to the edge, add the boiled white kidney beans and semi-dried tomatoes, add the balsamic bianco and white dashi stock and stir-fry briefly.
Arrange on a plate, shave off the parmigiano cheese, and sprinkle with pepper.
Wine name: Chianti Classico
Producer: Badia a Coltibuono
Importer: Nichio Shoji