Lamb in sauce of beets

2_06133 LAMB CHOPS DIbarbabietole SAUCE ingredients for 4 people 16 lamb chops 1 garlic, flour, 10 mint leaves, 40 g of extra virgin olive oil, salt q.

b for the dibarbabietole sauce: 1 kg red dibarbabietole, 300 g sugar, 1 stick of cinnamon, applesauce Prepared salsa 2 dibarbabietole, spazzolandole well under running water and then placing them in a bowl filled with enough water to pour.

Put them on the fire and let it cook for as long as necessary.

After cooking, peel them, put them in the Blender, collect the puree in a saucepan add sugar and apples cut into wedges.

Cook over low heat, add the cinnamon and continue cooking until obtaining a sort of jam.

In a cast iron pan, FRY in oil with garlic tender, add the chops and rosolatele on both sides.

Add two tablespoons of dibarbabietole sauce and mint leaves, season and serve.

Suggested wine: Montevetrano 1999 Silvia Learned Campania