Steffen's Dinners - Recipes and Photos

Printer-friendly versionPDF version

For our wedding anniversary: Lamb chops, topped with watercress wilted in a balsamic-and-garlic syrup and rosemary pan-fried potatoes.

Ingredients

• 6 lamb chops
• 1 tbsp vegetable oil
• freshly ground pepper
• 1 tbsp sugar
• 1 clove of garlic, finely chopped
• ¾ cup / 180ml balsamic vinegar
• pinch of salt
• large bunch of watercress
• 1 tbsp olive oil
• salt and freshly ground pepper to taste

Preparation

1. Set heavy saucepan over medium-high heat. Add sugar, melt, cook until sugar is light brown.
2. Have vinegar ready. Add garlic to pan. Cook for a few seconds, then immediately add vinegar.
3. Add pinch of salt. Reduce heat. Cook over low heat until the liquid turns syrupy. Set heat to very low.
4. Season lamb chops with freshly ground pepper.
5. Set frying pan over medium-high heat. Add vegetable oil. Cook lamb chops from both sides until done, no more than 2-3 minutes per side for medium-rate. Remove lamb chops from pan, season with salt, keep warm.
6. When you turn the lamb chops, add watercress to the balsamic syrup. Add 1 tbsp of olive oil, stir well and cook for a few minutes.
7. Serve lamb chops on heated plates, top with the wilted watercress and some of the sauce.

Notes

• Goes well with Rosemary Potatoes or pan-fried potatoes.

Yields 3 servings

Preparation time ca. 1 hour