Summary

Ingredients

• 1 kg lamb chop (s)
• 5 tablespoon olive oil
• Garlic, finely chopped
• 3 sage leaves, finely chopped
• 1 tablespoon rosemary - needles, fresh, finely chopped
• salt and pepper
• 3 tablespoon balsamic vinegar
• 2 teaspoons honey
• liter ⅛ red wine
• 0.25 liter ¼ vegetable stock
• 2 tablespoon heavy cream
• salt and pepper

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Instructions

1. Briefly clean the lamb chops under running water. Then dry with kitchen paper and cut into the edges of fat with a sharp knife approx. 2 to 3 times (this way the chops keep their shape and do not bend when frying).
2. Make a marinade from olive oil, garlic, sage, rosemary, salt and pepper.
3. Place the meat in a flat dish and spread the marinade over it. Cover and marinate in the refrigerator for at least 3 hours.
4. Fry the chops in a hot pan for about 5 minutes on both sides without adding any additional fat, then remove and keep warm. Now pour off any fat, then remove the roast residue from the bottom with the balsamic vinegar, stirring constantly. Add honey and red wine, bring to the boil and simmer for another 5 minutes. Add the vegetable stock and simmer for another 10 minutes. Pour in the cream and season with salt and pepper as required. Turn off the hotplate, put the chops back into the sauce and let them steep for another 2-3 minutes.
5. Arrange the sauce on plates as a mirror and spread the lamb chops on top.
6. Seasonal vegetables go well with it, depending on your taste.
7. Tip: Put a fresh sage leaf on each chop.