Lamb chops with piri-piri

Garlic peel and finely chop. Place chops and bay leaf in a shallow bowl. Sprinkle the crumbs with salt, chill peppers on top and sprinkle with garlic. Add wine. Place meat covered in a refrigerator for at least 6 hours (maximum of 2 days), turning meat occasionally.

Remove meat from marinade and pat dry with kitchen paper. Heat in butter. Cut the cuttings brown in about 3 minutes, turning halfway. Remove from pan on plate. Drizzle Marinade with left-over cooking fat and simmer for about 1 minute on high heat. Add the cuttings and cover for 3 minutes in marinade. In a cup of potato flour with 1/2 tablespoon of water stir into smooth paste, stir in the cooking liquid and cook until slightly bonded sauce. Season the sauce with salt. Remove bay leaves. Cut coriander into pieces above. Delicious with carrots and boiled potatoes.