Pointed cabbage risotto packet with lamb chops and mint yoghurt sauce

Name: Pointed cabbage risotto packet with lamb chops and mint yoghurt sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 2 Garlic clove; 4 TABLESPOONS Olive oil; 150 g Risotto rice; 100 ml dry white wine; 600 ml Vegetable broth (instant); 1 small head pointed cabbage; 7-10 Tbsp Salt; 1 collar Chives; 1 collar Mint; 2 red chillies; 200 g Whole milk yoghurt; 7-10 Tbsp Pepper; 8 Lamb chops (approx. 80 g each); 2 Shallots; 7-10 Tbsp cherry tomatoes; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
2 Garlic clove
4 TABLESPOONS Olive oil
150 g Risotto rice
100 ml dry white wine
600 ml Vegetable broth (instant)
1 small head pointed cabbage
7-10 Tbsp Salt
1 collar Chives
1 collar Mint
2 red chillies
200 g Whole milk yoghurt
7-10 Tbsp Pepper
8 Lamb chops (approx. 80 g each)
2 Shallots
7-10 Tbsp cherry tomatoes
7-10 Tbsp Grease

Directions

1
Peel onion and garlic. Finely dice onion and 1 clove of garlic. Heat 2 tablespoons of oil in a saucepan and sauté the diced onion and garlic. Add rice to the pot. Pour on white wine.
2
Cook the rice at medium heat for about 20 minutes. Gradually add 500 ml vegetable stock and stir in. Clean the pointed cabbage and cut off and wash about 8 of the outer leaves. Chop the remaining pointed cabbage finely and add to the risotto after about 10 minutes of cooking time.
3
Blanch pointed cabbage leaves in plenty of bubbling salted water for about 2 minutes, then rinse in cold water and drain. Spread the pointed cabbage leaves on the work surface. Wash the chives.
4
Place approx. 2 tablespoons of the risotto on each of the leaves and fold up into packets. Tie up the pointed cabbage packets with chives. Place in a greased roasting pan. Add 100 ml of hot vegetable stock and heat up in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 5 minutes.
5
Pluck mint leaves (except for a little to garnish) from the stalks, rinse, dab dry and chop finely. Wash the chillies and cut into fine rings. Pour yoghurt into a bowl, stir in chopped mint and half of the chilli rings.
6
Season yoghurt with salt and pepper. Rinse chops and pat dry. Peel the remaining garlic and shallots and cut into slices. Heat 2 tablespoons of oil in a pan. Fry 4 chops one after the other on both sides for 2-3 minutes.
7
Season with salt and pepper, keep warm. Fry the garlic and slices of shallots in the frying fat, pour the frying fat over the chops. Arrange pointed cabbage packets with the chops and mint yoghurt on plates and garnish with mint leaves, remaining chilli rings and cherry tomatoes.