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Lamb chops in honey sauce with balsamic from Jakob Hausmann


The lamb chops are washed quickly under running cold water and dried with absorbent kitchen paper. A marinade is made from olive oil, finely chopped garlic, sage leaves and fresh rosemary, pepper and salt. Then cover the chops with the marinade in a flat bowl, cover and leave in a cool place for 3 hours.

When they are removed from the marinade, the chops are fried in a pan, without other fat, for about 3-5 minutes on each side until they acquire a golden-brown color. Remove from the pan and keep warm.

Drain the excess fat from the pan, then put the pan on the fire again. The bottom left in the pan is dissolved in balsamic vinegar, mixing with a wooden spoon. then add honey and red wine. Bring to the boil and simmer for about 10 minutes. Add clear vegetable soup and simmer for about 10 minutes.

Add sminitna, mix well, season with salt and pepper.

Turn off the heat, put the chops in the sauce for a few minutes to soak, then take out on a plate.

Jakob Hausmann's recipe for lamb fangs can be a solution for the Easter meal.



Video: pork steaks with honey and garlic sauce (January 2022).