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

Total: 50 Min. | Active: 50 Min.

Nutritional value / people: 384 kcal
, Fat: 18 g
, Carbohydrate: 18 g
, Protein: 31 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Tomato & bread puree

75g day-old white bread, crust removed

1 garlic clove

1tin chopped tomatoes (approx. 240 g)

2dl vegetable bouillon

1tsp sugar

a little pepper (e.g. Fine Food Tasmanian Pepper)

1tbsp olive oil with basil (e.g. Fine Food Azeite de oliva virgem extra con basilico)

Sauce

1 ½tbsp veal stock (e.g. Fine Food Fond de veau)

2dl Italian red wine (e.g. Fine Food Dromos, Maremma Toscana)

1 bay leaf

1sprig rosemary

2tbsp truffle butter (e.g. Fine Food Beurre à l'arôme des truffes)

a little sea salt (e.g. Fine Food Murray River Salt)

Lamb chops

2 racks of lamb (e.g. Fine Food Rack of Irish Lambs, approx. 330 g each)

½tsp salt

a little pepper (e.g. Fine Food Tasmanian Pepper)

clarified butter for frying

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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.

Good to know

Tip:	For big appetites, prepare 3 racks of lamb.

How-tos

Peeling garlic