Fried lamb chops

Created by

  • Felix Alen - Callebaut® Ambassador and owner of Hof te Rhode Belgium
level 2

Frying delicate meats with Mycryo® will yield great end results. In this case, lamb chops are rolled in the powdered cocoa butter and fried in a hot pan or grilled on the barbecue. The biggest plus is that Mycryo® seals your ingredients, which keeps them from losing their juiciness or flavours. You can even mix Mycryo® upfront with spices and dry seasonings to make the flavours come out really well.

Recipe components

Used Callebaut products

Lamb cutlets

IngredientsPreparation

Mix.

  • 12
    lamb cutlets
  • Q.S.
    fruit pepper lemon

Coat the cutlets with the Mycryo® mixture. Leave to rest in a cool place under cellophane. Fry the meat in a dry pan. Sprinkle with the lemon pepper.

Pulses

IngredientsPreparation
  • 500g
    season's pulses (peas, green beans, beans, mange-touts,etc...)

Blanche the pulses, plunge in ice-cold water and drain.

Sprinkle the Mycryo® and herbs on the pulses and put away in the refrigerator until use. Heat in the wok or in the same pan as the lamb cutlets were fried in.

Stuffed nicola potatoes

IngredientsPreparation
  • 1spoon(s)
    minced shallots
  • 8
    peeled, boiled Nicola potatoes
  • Q.S.
    garlic
  • Q.S.
    pepper
  • Q.S.
    salt
  • Q.S.
    ground nutmeg
  • 50g
    salted butter

Hollow out the potatoes and mash the flesh along with the other ingredients. Finish with the farm butter and fill the potatoes with the mixture. Heat in the oven or underneath the salamander.

Rosemary sauce

IngredientsPreparation

Mix the mirepoix with Mycryo® and fry until brown along with the lamb bones.

  • Q.S.
    garlic
  • 1
    bouquet garni
  • 20cl
    red wine
  • 50cl
    lamb cutlets
  • 1spoon(s)
    concentrated tomato paste
  • 1
    bouquet garni
  • Q.S.
    fresh rosemary

Add and boil down for at least half an hour. Then sieve. Reduce to about half.

  • 1spoon(s)
    fresh rosemary
  • 10cl
    olive oil

Finish the sauce with the rosemary and finally mix the olive oil into it.