Lamb chops with compound butter, lemon risotto and green wok vegetables
4 lamb chopsSalt and pepper
Take chops to room temperature and oil them. Add salt and pepper. Fry or barbacue chops on a hot pan a couple of minutes from both sides. Put the chops to oven for 3–5 minutes (150 °C).
Compound butter
70 g Roquefort cheese70 g butter
1 tsp fresh thyme leaves
Whip the butter, Roquefort cheese and thyme leaves together. On
damp greaseproof paper, form the butter into a log. Chill in
refrigerator until firm.
Lemon risotto
3 dl risotto rice1 tsp chopped garlic
1 tbsp chopped onions
2 tbsp butter
7.5 dl mild, boiling chicken stock made from concentrate
2–3 tbsp lemon purée
1 dl whipped cream
Chopped broad-leaved parsley
Grated parmesan cheese
Melt the butter in a pot. Brown the chopped onion, chopped garlic and rice in the butter. Gradually ladle boiling chicken stock into the rice. Add the lemon purée, check for taste, and stir the whipped cream and freshly ground black pepper into the risotto. Add grated parmesan, if desired.
Green wok vegetables in mango chilli marinade
100 g fresh sugar peas100 g fresh haricots verts
100 g baby asparagus
2 tbsp Mango chilli balsamico
1 tbsp olive oil + 1 tbsp butter
Rinse and clean the vegetables. Heat the oil and butter, fry the vegetables for a few minutes. Glaze with thick balsamico.