BAKERS CRUST CATERING RECIPES
PERFECT LAMB CHOPS - HOW TO COOK LAMB CHOPS
With our perfect lamb chop recipe, you're guaranteed delicious, fall-apart lamb chops every single time.
Provided by Matthew Lockwood
Categories dinner
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 13
Steps:
- Remove lamb from fridge and allow to come up to room temperature. In a bowl mix together the lamb chops with the salt, pepper and rosemary. Leave to marinate for 30 minutes.
- Heat a heavy bottomed frying pan over a medium heat and add vegetable oil.
- Add the lamb chops and cook for approximately three minutes each side until a good crust has formed. Transfer to a plate and keep warm.
- With the pan still over a medium heat, add the shallot and garlic and cook for 2 minutes until softened. Add the chicken stock and scrape the bottom of the pan to remove all the good sticky bits. Allow the liquid to reduce by half and then add the butter. Whisk until fully incorporated.
- Add the crème fraiche and mustard to the pan and bring back to a simmer. Check the seasoning. Simmer until the sauce has thickened slightly. Add the lemon juice and any juices that have come from the lamb chops as they have been resting.
- Serve the lamb chops with the sauce over the top. Accompany with mashed potato and green beans.
PERFECT LAMB CHOPS - HOW TO COOK LAMB CHOPS
With our perfect lamb chop recipe, you're guaranteed delicious, fall-apart lamb chops every single time.
Provided by Matthew Lockwood
Categories dinner
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 2
Number Of Ingredients 13
Steps:
- Remove lamb from fridge and allow to come up to room temperature. In a bowl mix together the lamb chops with the salt, pepper and rosemary. Leave to marinate for 30 minutes.
- Heat a heavy bottomed frying pan over a medium heat and add vegetable oil.
- Add the lamb chops and cook for approximately three minutes each side until a good crust has formed. Transfer to a plate and keep warm.
- With the pan still over a medium heat, add the shallot and garlic and cook for 2 minutes until softened. Add the chicken stock and scrape the bottom of the pan to remove all the good sticky bits. Allow the liquid to reduce by half and then add the butter. Whisk until fully incorporated.
- Add the crème fraiche and mustard to the pan and bring back to a simmer. Check the seasoning. Simmer until the sauce has thickened slightly. Add the lemon juice and any juices that have come from the lamb chops as they have been resting.
- Serve the lamb chops with the sauce over the top. Accompany with mashed potato and green beans.
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We supply professionals with quality flour that produces exceptional crust, colour and crumb across every batch. Milling a range of white, brown, wholemeal and specialty varieties, our flour undergoes thorough testing at every stage of the milling process. ... From artisan bakeries and restaurants to catering …
From flour.co.uk
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