Lamb chops in herb sauce
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You won’t find lamb chops, especially double chops, in every market, so it’s best to order them directly from the sheep farm for freezing. They are incredibly good in a creamy herb sauce.1 bay leaf 1 tablespoon dried thyme 1 teaspoon dried tarragon 1 handful fresh parsley
Make incisions in the fat around the edge of the chops up to the meat so that they do not fold over when cooked.
In a high-sided frying pan, add the cooking oil and butter. Fry the tops of the chops to seal. Pour in the cream, tomato puree and dry herbs. Season with salt and pepper.
Bring to the boil and stir in the herb sauce until smooth. Remove from the heat. Allow the chops to simmer in the sauce for three minutes before you wrap up.
lamb Central Europe Lamb pork VHH
