19 May 2012

Lamb chops, asparagus, broadbeans

Slice half a shallot finely, soften in some butter. Add some white wine and boil till almost evaporated and syrupy. Add some cream and reduce till you have a thick sauce. Use this to mix with the vegatables later
For the meatsauce I took 3 cubes of chickenstock we froze earlier, added a tsp of honey and a tsp of thyme leaves and reduced till syrupy.
Grill the chops in a very hot griddlepan, we like them pink, so about 3 mins on each side. In the meantime boil the asparagus 2 mins, then add the broadbeans and cook for another minute.
Done!

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