Pan-fried lamb chops in Port wine, cinnamon flavor
- Lamb chops
12 beautiful
- Port Wine
12 cl
- Veal jus
15 cl
- Fresh butter
60 g
- Sunflower oil
2 tablespoons
- Cinnamon powder
1 pinch
- Chives
A few sprigs
- Basmati rice cooked in butter
12 tablespoons
- Salt, ground pepper
QS
- Preparation time:15 minutes
- Cooking time:15 minutes
- Salt and pepper the lamb chops on each side, sear them in a pan in the hot oil, about 8 minutes on each side
- according to their thickness. Keep warm on a rack.
- Discard the cooking oil and deglaze the pan with the port, let reduce almost dry, moisten with the veal juice and let reduce by half, winnow this reduction with the butter in pieces until the mixture is completely thickened sauce, adjust the seasoning.
- Draw the rice in a circle at the top of the plate and arrange the chops underneath.
- Gently drizzle over the Port sauce.
- Drizzle with a little cinnamon powder (optional).
