90 min
Type of dish: Meats
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Lamb ribs 1.25 kg
Table salt 3.0 g
Potatoes 0.25 kg
Spring onions 5.0 ud
Brown stock 1.0 l
Creamed corn 0.015 kg
Table salt 1.0 g
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.6 ud
Bones 0.3 kg
Red wine 0.05 l
Water 1.0 l
Potato 0.025 kg
Purple potato 0.025 kg
Sweet potato 0.025 kg
Artichoke 0.025 kg
Parsley 5.0 g
Leek 0.25 ud
Table salt 0.5 g
Elaboration

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:

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.
Nutritional information (1 portion)
Fiber 14.72 g
Saturates 57.45 g
Monounsaturated fatty acids 75.92 g
Polyunsaturated fatty acids 82.39 g
Cholesterol 195.63 mg
Calcium 389.29 mg
Iron 9.41 mg
Zinc 9.59 mg
Vitamin A 383.2 ug
Vitamin C 108.9 g
Folic acid 314.16 ug
Salt (Sodium) 435.98 mg
Sugars 29.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.