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Jayna Cox
Lacquered lamb chops with sherry saffron sauce
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.
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Ingredients
Directions
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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.
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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.
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Nutrition
445Calories
Sodium17% DV400mg
Fat54% DV35g
Protein54% DV27g
Carbs2% DV5g
Fiber28% DV7g
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