Summary

Ingredients

• 4 lamb chop (s)
• 1 lemon (s), including the juice
• 200 ml cream
• 2 large onions
• 100 ml white wine, dry
• salt
• pepper
• 2 teaspoons clarified butter
• 5 stalks rosemary
• 5 tablespoon olive oil
• 2 teaspoons vegetable stock, instant

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Instructions

1. Chop rosemary and mix with oil, salt and pepper and marinate the lamb chops for two hours, turning several times.
2. Then remove the chops and pat dry.
3. Put the butterfat in a pan and fry the chops for 5-7 minutes on each side over medium heat.
4. At the same time, sweat the onions in a saucepan over low heat until translucent, add lemon juice, cream, white wine and the vegetable stock (very important, only use the powder of the stock, do not add any other liquid) and reduce by a third. If the onions are not enough to thicken the sauce, add roux or a sauce thickener if necessary.
5. I serve rosemary potatoes and bacon beans with it.