Ingredients
- 12 small lamb chops
- 2 cl of Calvados
- 1 dl of olive oil
- 50 g sugar
- 60 g butter
- 1 sprig of dill
- 1 shallot minced
- Salt, freshly ground pepper
Recipe
For 4 people:
For the juice to lamb to prepare the day before: remove the fat and the meat of the upper part of the chops to discover the sleeves and make steam with oil.
Then add the onion, carrot and Apple, peeled and finely chopped, then the bouquet garni and not peeled garlic cloves.
Wet with ¹⁄₄ liter of water and cook over fire soft and cover for 1 h 30.
Filter next to the fine sieve.
made possibly reduce for 4 cl of juice to lamb.
Book. In a sauté pan, put 1 dl of olive oil with 10 g of butter, 50 g sugar and 2 cl of Calvados. stir and let it color.
Fry the chops in this caramel, a minute and a half on each side. The success of this dish is to Brown the chops without burning the sugar.
Remove these and simply warm. Pour 4 cl of lamb juice into the Pan and add the dill and shallots.
boil 3 to 4 minutes, add 50 g of butter by plots stirring constantly, then remove from heat.
Pass through a fine sieve, add salt and pepper. Serve chops on platter, gravy autour and seasonal side dish vegetables.
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