You will need
- lamb chops
- Balsamic Vinegar Jelly Prunotto M. organic farm
- balsamic vinegar
- dried or fresh mint (or rosemary)
- extra virgin olive oil
- 4 cloves of garlic
- 4 eggplant (optional)
- frying oil (optional)
How to proceed
Take the lamb chops and rub with salt and pepper. Put them in a bowl, sprinkle with 2 tablespoons of balsamic vinegar, add 2 cloves of garlic and chopped, fresh mint leaves or dry. X Allow to marinate a few hours in the fridge.
I served the chops with chunks of fried eggplant, but maybe a salad.
If you want to proceed so the eggplant: Cut the eggplant into chunks, put it to soak with water and salt x few hours.
After the soaking time of the eggplant you down by the water you rinse well, dry and fry, turning as they browned and color, cooked eggplant ask you to lose the grease on kitchen paper. Keep warm.
When you cook the chops and now you take a large frying pan, put 2 tablespoons of extra virgin olive oil, 2 cloves of crushed garlic in a shirt and you ‘cook on low heat so that the oil marinate.
After a few minutes add the chops with the marinade and let them brown on both sides over medium heat.
After browning, add half a cup of water and cook covered x 5 minutes.
They do not need much cooking. Season with salt and pepper.
At this point remove the chops and set aside, remove all the garlic cloves and also those of the marinade.
Strain the remaining sauce with a napkin. If you want to degreased you put in the fridge and wait for the fat to rise and the surface is eliminated. YOU can prepare everything the day before. If you no filter and that’s it.
He puts the sauce into a clean pan over low heat and add 2 tablespoons of balsamic vinegar and jelly melts.
On a serving dish you rest the chops kept warm and pour the sauce jelly.
I’m on a dish I put in a corner the fried eggplant, napa ribs with the sauce jelly and put the remaining sauce in a small bowl, if you want even individual, so that each diner can season it to your liking.
… will not be a finesse … but the pork chops, lamb, chicken wings, and why not the chicken legs, eat with your hands’ more satisfaction! :-)
(Thanks to Profumo di Zenzero e Cannella)