Lamb on mint foam
easy
45 mins
45 mins
Ingredients
- 750 g medium-sized potatoes
- 7-10 Tbsp Oil
- 2 TABLESPOONS grated parmesan cheese
- 7-10 Tbsp Salt
- 4 Lamb chops
- 7-10 Tbsp (à ca. 175 g)
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 1 collar Parsley
- 1 Pot Mint
- 2 Egg Yolk
- 200 g Whipped cream
- 200 ml Vegetable broth (instant)
- 7-10 Tbsp Mint and lemon
Directions
- 1
Peel and wash the potatoes, place them one after the other on a tablespoon and cut them finely across. Brush with oil, sprinkle with Parmesan cheese and salt and place on an ovenproof dish. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. In the meantime wash chops, pat dry, fry briefly in hot olive oil, salt and pepper. Fry over medium heat for about 12 minutes. In the meantime, wash herbs for the sauce, pat dry and chop coarsely. Whisk the egg yolk and 4 tablespoons of cream. Bring remaining cream and stock to the boil. Add the herbs and puree with a chopping stick until the sauce is frothy. Season with salt and pepper. Bind with whisked egg yolk (do not boil any more). Arrange Swedish potatoes, chops and mint sauce on preheated plates, garnished with lemon and mint sauce
- 2
Bowls: Kosta Boda
- 3
Plate: Altalena
- 4
Cutlery: Georg Jensen
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