Grilled lamb chops

For the chops:

• Separate the lamb chops (4 from the high loin per serving and 1 from the low loin).

For the sauce:

• Prepare a brown stock with highly concentrated lamb bones and bind with cornstarch.

For the garnishing:

• Make potato cylinder with the help of cutter, empty and confit at a gentle temperature so that it does not break.
• Peel a spring onion and a shallot per serving, season, grease with olive oil and vacuum pack them separately. Cook in a humid environment (with the Roner or steamed) at 70 ºC, the onions for 90 minutes and shallots for 60 minutes.

To decorate the plate:

• Prepare vegetable chips.  

SET UP

• Grill the chops.
• Fry the potato cylinder until golden.
• Brown the shallots and the spring onion on the grill or in a pan with a little oil.
• Place a small amount of sauce on the base of the plate, place the potato cylinder on top and fill the hole with the lamb sauce.
• Place the chops intertwined leaning on the potato cylinder.
• Garnish and decorate the dish with the shallot, spring onion and the vegetable chips.