Lamb chops
Instructions
Dish suitable for the Easter period.
Clean the artichokes, wash them and chop coarsely; chop the bacon.
In a pan with 2 tablespoons of olive oil saute the bacon; add chopped artichokes, a sprig of thyme, season with a pinch of salt and pepper and cook for 7-8 minutes.
Remove any fat from the lamb chops, wash them and cut them in half in thickness direction, leaving her stuck on one side; coils slightly, fill them with a little Bacon and artichoke mixture and close them with a toothpick; Brown them in a frying pan to fire with oil and thyme were making them Brown; drain, let cool and remove the toothpick.
wrap in puff stretched in a thin pastry and decorate as desired with the scraps of dough.
Prepare the sauce: clean the artichokes, cut them into wedges and dip them in cold water acidulated with lemon juice; clean spinach, wash them and cut them into strips.
In a pan with oil, chopped shallots to wither without let it Brown, add the drained artichoke slices and let them cook for 5-6 minutes; combine spinach, chopped parsley, let them cook for 2-3 minutes, add 10 cl of water, a pinch of salt and pepper, bring to a boil and continue cooking, moderate heat, for 10 minutes.
Pass the mixture of artichokes and spinach to vegetable mill and pick it up in baking pan; Add the cream and let it reduce a bit.
Meanwhile Cook the lamb chops in preheated oven at 220 degrees for 10-12 minutes, serve accompanied with artichoke sauce and spinach.
Ingredients and dosing for 4 persons
- 8 thick lamb chops 2.5 cm
- 200 g of pectin
- 3 artichokes
- 30 g of bacon
- 1 sprig of thyme
- 4 tablespoons of olive oil extra virgin
- 1 pinch of salt
- 1 pinch of pepper
- For the artichoke and spinach sauce:
- 2 artichokes
- 200 g of spinach
- 1 shallot
- 10 cl of cream
- 1 sprig of parsley
- 3 tablespoons of olive oil extra virgin
- 1/2 lemon (juice)
- 1 pinch of salt
- 1 pinch of pepper