Bolzano Spring Feast
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 lamb chop (s), cut twice, approx. 3 cm thick
- 2 clove (s) garlic (more if you like)
- salt
- Black pepper from the mill
- some oil
- 2 teaspoons rosemary
- 2 pinches thyme
- 0.5 kg ½ carrot (s), small, young
- 2 tablespoon butter
- liter ⅛ broth, clear
- 1 teaspoon sugar
- 1 pinch (s) salt
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Wash the lamb chops, pat dry well. Mash the garlic cloves with a little salt. Rub the chops with it, season with salt and pepper well.
- Mix the oil with the rosemary needles and the thyme (if necessary, pull through briefly with the hand mixer). Brush the lamb chops with the seasoning oil, place in a bowl, pour the remaining seasoning oil over them and marinate for 1 hour.
- Wash and clean the carrots. Cut larger carrots crosswise once, then halve or quarter lengthways. Melt the butter in a wide pan with a lid, lightly brown the carrots in it over a mild heat for 10 minutes. Close the pan, fry the carrots for about 10 minutes until they are soft. Then add the hot broth with the sugar and a pinch of salt. Now steam the vegetables in the open pan to glaze until the broth has completely evaporated.
- Remove the lamb chops from the marinade, drain well. Grill on the grid of the electric grill, top rail, at full heat for 3 - 4 minutes on each side; they should stay pink. In the meantime, cut the chives into fine rolls.
- After grilling, wrap the lamb chops in aluminum foil and let simmer for 2 to 3 minutes, during which time the meat juice will spread inside. Scatter the chives rolls over the carrots.
- Arrange the lamb chops as hot as possible on preheated plates with the glazed carrots.
- It goes best with crispy, golden-brown french fries.
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