Lacquered lamb chops with sherry saffron sauce

Name: lacquered lamb chops with sherry saffron sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: bag almond shavings à 45 g; 1 shallot; 2 tablespoons butter or margarine; 1 clove garlic; pot meat fond à 380 ml; 2 tablespoons medium dry sherry; bag saffron; 1 tablespoon liquid honey; 3 packages Lamb chops à 4 pieces approx. 300 g; 50 ml cook's cream pack of 200 ml; salt; pepper

A tasty French recipe. The main course contains the following ingredients: meat, almond shavings (à 45 g), shallot, butter or margarine, garlic, meat stock (à 380 ml), medium dry sherry, saffron, liquid honey, lamb chops (à 4 pieces approx. 300 g) , cook cream (packet of 200 ml), salt and pepper.

Ingredients

Directions

In a dry skillet, roast almond shavings until light brown and let cool on plate. Chop and shred scallop. Heat 1 tablespoon of butter in pan. Cook the shallots for about 3 minutes on a low heat, shovel occasionally. Peel the garlic, press it out above and fry it. Keep from fondue 1/2 tablespoon, give the remainder with shallot. Add sherry and saffron and bring to the boil. Blend the mixture to 1 dl on a high heat. Blend the mixture and store it in a refrigerator until use.
Preheat four plates. Stirring honey and reserved fondue. Sprinkle onions on both sides with salt and pepper. Heat in the rest of butter. Cut the cuttings a little brown in about 4 minutes, half-turn. Remove the meat from the pan. Cover meat with honey mixture. Cook the meat for about 1 minute. Reheat saffron mixture. Stir in the cream and stir for about 1 minute. Season the sauce with salt and pepper. Give sauce on plates and put in chops. Sprinkle with almond shavings. Serve with mashed potatoes and green asparagus.