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.
Ingredients
- 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
Directions
-
1
Sprinkle the lamb chops with salt and pepper, tear off the rosemary and thyme leaves, sprinkle with olive oil, and marinate for 15 minutes.
-
2
Put olive oil, mashed garlic and hawk’s claws in a frying pan and heat until fragrant.
-
3
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.
-
4
Arrange on a plate, shave off the parmigiano cheese, and sprinkle with pepper.
Chef's Notes
Recommended Wine
Wine name: Chianti Classico
Vintage: 2018
Producer: Badia a Coltibuono
Importer: Nichio Shoji