Flambéed lamb chops with Gorgonzola sauce

Ingredients for 1 servings:

• 3 lamb chops
• 2 tbsp oil, approx., unflavored
• 2 cl Calvados
• 125 ml white wine, approx., dry
• 80 g Gorgonzola, approx.
• some sweet cream
• some pepper, ground
• possibly salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Prepare the chops, scoring the fat edge several times. Heat a pan and add the oil. Fry the chops until crispy and golden brown, smoking hot, for about 2.5 to 3 minutes on each side. Turn the chops over and start warming the Calvados in a ladle. Pour the alcohol over the chops and light them as soon as the Calvados begins to evaporate. Once it’s burned out, extinguish the flames with the white wine. Remove the chops from the pan, season with pepper, and add just a pinch of salt (if any). The chops don’t really need any extra salt, as the Gorgonzola already adds enough salt to the sauce. Keep the chops warm on a preheated plate. Add a little cream to the sauce and heat through. Crumble the Gorgonzola and melt quickly in the pan, stirring constantly. Add a little pepper if desired. Pour the sauce over the chops. To serve, just a baguette is enough to dip the sauce in. Note: Before you start cooking, you should have everything ready to hand. In addition to the ingredients, you will also need fire matches, a long ladle, and a candle/tea light to warm the Calvados. Tie back your hair and, if possible, avoid wearing flowing blouses/shirts when flambéing. Note on the amount of Calvados, if you want to calculate the ingredients: Use 2 cl of alcohol per person, 4 cl for two people. For four people, however, only 4-5 cl, as otherwise the alcohol would take away the natural flavor of the dish.