Lamb chops on a tomato & bread purée with red wine onions


Gesamtzeit: 50m
Davon Zubereitungszeit: 50m

Portionen
Für 4 people


Autor

Ivo Adam


Ernährungsinformation

Enthält 384 Kcal, 31g Protein, 18g Kohlenhydrate, 18g Fett


Zutaten

  • Tomato & bread puree
  • 75 g day-old white bread, crust removed
  • 1 garlic clove
  • a little pepper (e.g. Fine Food Tasmanian Pepper)
  • 1 tin chopped tomatoes (approx. 240 g)
  • 2 dl Gemüsebouillon
  • 1 tbsp Olivenöl mit Basilikum (e.g. Fine Food Azeite de oliva virgem extra con basilico)
  • 1 tsp sugar
  • Sauce
  • 1.5 tbsp Kalbsfond (e.g. Fine Food Fond de veau)
  • 2 dl Italian red wine (e.g. Fine Food Dromos, Maremma Toscana)
  • 1 sprig rosemary
  • 2 tbsp Trüffelbutter (e.g. Fine Food Beurre à l'arôme des truffes)
  • a little Fleur de Sel (e.g. Fine Food Murray River Salt)
  • 1 bay leaves
  • Lamb chops
  • 2 Lammracks (e.g. Fine Food Rack of Irish Lambs, approx. 330 g each)
  • 0.5 tsp salt
  • a little pepper (e.g. Fine Food Tasmanian Pepper)
  • clarified butter for frying

Diese Produkte ansehen

Anleitung

  • Tomato & bread puree

    To make the puree, cut the bread into thin slices and place on a baking tray. Toast for several minutes in an oven preheated to 200°C until golden brown. Cut the garlic clove in half, rub it over the bread. Layer the slices of bread in a pan. Add the tomato, sugar and stock. Reduce the ingredients to a mushy consistency on a low heat for approx. 15 mins., stirring occasionally and adding a little more stock if necessary. Season and stir in the oil.
  • Sauce

    To make the sauce, bring the veal stock to the boil in a small pan along with the wine, bay leaf and rosemary, reduce by half. Remove the herbs. Stir in the knobs of butter, season with salt.
  • Lamb chops

    Cut the lamb racks into individual chops, season and fry in clarified butter for approx. 2 mins. on each side. Drain the onions and chop up, break the feta into pieces. Plate up the tomato & bread puree, arrange the chops on top and drizzle with a little sauce. Garnish with the onions, feta and basil.
  • Tip:

    For big appetites, prepare 3 racks of lamb.

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