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
Bolzano Spring Feast
Bolzano Spring Feast

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Arrange the lamb chops as hot as possible on preheated plates with the glazed carrots.
  7. It goes best with crispy, golden-brown french fries.

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