John Myers
Contents
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Ingredients
Grilled lamb chops
- 12 piece Lamb chops
- 80 g Fregola Sarda
- 1 tbsp Butter
- 1 Onion
- 50 ml White wine dry
- 250 ml Vegetable stock
- 2 tbsp Hazelnuts
- Olive oil
- Garlic
- Mint
- Lemon peel
- Lemon juice
- Salt
- Freshly ground pepper
- Espelette pepper
- Tarragon
spinach
- 500 g Spinach leaves
- 2 bunch Mint
Goat cheese mass
- 100 ml Milk
- 250 g Sheep ricotta
- 3 Egg Whites
- Lemon peel
- Orange peel
- Olive oil
- Sea salt from the mill
- Black pepper from the mill
Instructions
- Marinate the lamb chops with olive oil, garlic, mint and lemon zest for a few minutes.
- Meanwhile, clean, wash and spin dry the spinach. Pluck the mint.
- Mix the milk, goat cheese, egg white, lemon and orange peel in a blender until smooth, adding a little olive oil. Pass the whole thing through a fine sieve and fill into a 0.5L espuma bottle. Fill with 2 cartridges and refrigerate for 30 minutes.
- Sweat the onions in half of the butter and add the Fregola Sarda. Deglaze with wine, let it boil off and gradually pour in the broth (the pasta should just be covered). As soon as the pasta is firm to the bite (approx. 10 minutes), add the remaining butter. Season to taste with salt, lemon juice, Espelette pepper and finely chopped tarragon.
- Lightly toast the hazelnuts and coarsely crush them.
- Strip the herbs from the marinated lamb chops and fry the meat briefly on both sides in a hot grill pan. Let rest at 80 °.
- Coagulate the spinach in olive oil, add the mint, season with salt and pepper, drain on a sieve and arrange in deep bowls.
- Spray a hood with sheep ricotta mixture and burn it with a Bunsen burner. Scatter the hazelnuts on top.
Nutrition
Serving: 100gCalories: 75kcalCarbohydrates: 1.6gProtein: 3.1gFat: 5.8g
