Lamb Chops with Thyme and Mint VinaigretteTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:215.9 kcal
Proteins:6.4 g
Fats:8.1 g
Carbohydrate:35.2 g
Fibers:5.1 g
Sugar:1.5 g
Cholesterol:3.8 mg
Sodium:37.9 mg
Calcium:142 mg
Energy:756 kcal
Proteins:22.4 g
Fats:28.2 g
Carbohydrate:123.1 g
Fibers:17.7 g
Sugar:5.1 g
Cholesterol:13.4 mg
Sodium:132.8 mg
Calcium:497 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
8
lamb chops
500
g
new potatoes
500
g
leeks
250
g
carrot
1
clove of garlic, halved
90
ml
olive oil
30
ml
balsamic vinegar
25
g
butter
30
ml
fresh chopped thyme
30
ml
chopped chives
1/2
bunch fresh mint, chopped
salt and freshly ground pepper
METHOD
- Place the lamb racks in a large gratin dish. Sprinkle with thyme sprigs, fleur de sel and freshly ground pepper. Drizzle with olive oil. Place the dish into a preheated 240° C (500° F) oven and cook for 10 minutes, basting during the cooking time.
- Remove the racks from the dish and cover with aluminum foil.
- Let rest 5 minutes. Discard the fat from the pan. Add a little hot water and deglaze the pan. Bring the juices to a boil and whisk in 10 g (2 tsp.) butter.
- Wash and dry the mirabelles (cherry plums). Halve and pit them. Heat 20 g (4 tsp.) butter in a skillet over medium heat. Sauté the plums, stirring them gently, for a few minutes. Sprinkle with a pinch of sugar and brown slightly.
- Transfer the lamb racks to a plate; surround with the plums and serve the jus on the side.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
