CookEat Recipe
Belgian Lamb Chops with Claret and Carrot Sauce
Flour-dusted browned lamb chops with a light carrot, onion and red-wine pan sauce, served with green peas.
Method
Steps
Step 1
Season lamb chops with salt and pepper, dust lightly with the 20 g flour and shake off excess. Heat oil in a wide pan and brown both sides, then continue cooking until the thickest part reaches at least 71 °C; transfer to a warm platter to rest.
Step 2
In the same pan melt butter, soften chopped onion and carrot for 6–8 minutes, and stir in the separate tablespoon of flour until light brown. Gradually whisk in 120 mL water and boil to a smooth sauce.
Step 3
Add parsley, cloves, peppercorns, bay leaf and wine. Simmer 5–7 minutes until the carrot is tender and the sauce coats a spoon; remove whole spices and adjust seasoning.
Step 4
Spoon hot sauce over the rested chops and offer separately cooked green peas around the platter if desired.
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