Expert Pan-Fried Lamb Chops with Port Wine and Cinnamon Sauce
- 12 beautiful lamb chops
- 12 cl Port Wine
- 15 cl Veal jus
- 60 g Fresh butter
- 2 tablespoons Sunflower oil
- 1 pinch Cinnamon powder
- A few sprigs Chives
- 12 tablespoons Basmati rice cooked in butter
- Salt, ground pepper QS
- Preparation: 15 minutes
- Cooking: 15 minutes
- Season the lamb chops generously with salt and pepper on both sides. Heat sunflower oil in a pan over high heat and sear the chops for about 8 minutes per side, adjusting for thickness. Rest on a rack to keep warm.
- Discard the cooking oil, then deglaze the pan with Port wine. Reduce almost dry, add veal jus, and reduce by half. Whisk in butter pieces off the heat until a glossy sauce forms. Adjust seasoning to taste.
- Arrange buttery basmati rice in a circle on each plate and position the chops beneath.
- Drizzle the warm Port sauce over the chops.
- Lightly dust with cinnamon powder for a subtle aromatic finish (optional).
