Lamb chops with herb crust and sage-ginger jus
Ingredients · Servings For 4 people
- 3 cloves of garlic
- 4 slices of toast
- 75 g fresh herbs (e.g. parsley, rosemary, thyme, oregano)
- 75 g soft butter
- 100 ml olive oil
- Salt, pepper
- 12 Lamb chops per 70 g
- 6-8 sage leaves
- 25 g fresh ginger
- 120 ml Marsala
- 400 ml lamb stock, homemade or from a jar
- Mix 1-2 teaspoons of cornstarch with a little cold water.
- 6 tablespoons olive oil
- ca. 1-2 tbsp alter Balsmic vinegar
- 3-4 young carrots
- 3-4 green asparagus spears
- 3-4 white asparagus spears
- 2-3 spring onions
- 120 g sugar snap peas
- 120 g peas
- 120g Kenyan beans
- 4-5 small, peeled potatoes
- 75 g Butter
- Salt, pepper
- Zucker
Method · 1 h 35 min
- Remove the crusts from the slices of toast, dice them, and grind them finely in a food processor. Pluck the herb leaves. Peel and roughly chop the garlic, then blend it with the herbs and olive oil in a tall mixing cup using an immersion blender until finely ground.
- Stir the herb oil and softened butter until smooth. Mix in the toast crumbs, season with salt and pepper, then place in the center of a sheet of parchment paper and, using the paper, roll it up into a log about 4 cm thick. Refrigerate for 45 minutes.
- Heat olive oil in a pan, season the lamb chops with salt and pepper, and sear them with the sage for 2-3 minutes on each side. Then transfer them to a baking sheet. Leave the sage in the pan and deglaze the pan with Marsala wine. Add the lamb stock. Thinly slice the ginger (with the peel on) and add it to the stock. Reduce the liquid to about 150 ml and season with a little balsamic vinegar, salt, and pepper. Thicken slightly with cornstarch and strain through a fine sieve. Finally, stir in the remaining olive oil.
- Preheat the oven grill. Remove the crust mixture from the refrigerator, cut it into slices about 1 cm thick, and place one slice on each lamb chop. Grill the lamb under the hot grill for about 3 minutes until golden brown.
- Spring vegetables make a wonderful side dish. To prepare them, first clean 3-4 young carrots, 3-4 green and white asparagus spears, 2-3 spring onions, and 120g each of sugar snap peas, peas, and green beans. Peel them if necessary and cut them into bite-sized pieces. Parboil the vegetables together with 4-5 peeled, halved small potatoes in salted boiling water for about 6-8 minutes until just tender. Then drain and rinse with cold water. Melt 75g of butter in a wide pan. Add the vegetables along with about 3 tablespoons of the cooking water and glaze them for about 4 minutes. Season generously with salt, sugar, and a little pepper.
garlic cloves
Slices of toast
- 75 g
fresh herbs (e.g. parsley, rosemary, thyme, oregano)
- 75 g
- 100 ml
Lamb chops per 70 g
Sage leaves
- 25 g
- 120 ml
Marsala
- 400 ml
olive oil
spring onions
- 120 g
Sugar snap peas
- 120 g
Peas
- 120 g
Kenya beans
- 75 g
