Lamb chops with a sauce of red wine and chocolate

Chop and shred scallop. In pan, bring wine with fondue, shallot and 2 sprigs of thyme to the boil and reduce the heat on high heat until about 1/3 of the remaining portion is left (= approx. 2 dl). Sprinkle lamb chops with salt, pepper and nutmeg and brush with oil. Sprinkle sesame seeds into a deep plate. Cut the chops into sesame seeds with both sides. Breaking chocolate into pieces.

Preheat four plates. Heat butter in frying pan and lamb in 6 to 8 minutes on a high heat until nicely browned and roast on the inside, turning halfway. Place meat on a hot plate and keep warm under aluminum foil. Grease baking fat with sesame seeds from pan into bowl (is no longer used). Boiled liquid over frying pan seven, bring to the boil and stir up stirring. Add chocolate and let it melt while stirring. Season the sauce with salt, pepper and possibly a pinch of nutmeg. On warm plates, make a mirror of sauce and put lamb chops in it. Garnish with sprigs of thyme. Serve with stir-fried sweet potato and fresh salad.