Lamb Chops with Balsamic Reduction and Savoy Cabbage with Coarse-Grained Mustard
A touch of the Orient refined with an Italian twist. A harmonious dish that makes you long for more!
800g lamb cutlets
1.5 dl balsamic vinegar
2 small shallots
parsley or chervil
½ savoy cabbage
½ glass Moutarde à l'Ancienne
2 dl Torrontés wine (or an aromatic white wine)
1 vegetable onion
Cut the onion into large cubes, the leek into slices, and the savoy cabbage into bite-sized pieces. Heat the olive oil and butter, add the onions cubes and fry them. As soon as they get colored, add the savoy cabbage and leek and fry while stirring regularly. Add a little salt and one dl of Torrontés and simmer on low heat with the lid on for a few minutes. Stir in mustard and cream before serving.
Salt the lamb chops and sear them on both sides in butter/oil and put aside in the oven at 120°C convection oven. In the same pan, add chopped shallots and deglaze them with balsamic vinegar and Torrontés/white wine. Then, if necessary, season the reduction with salt and pepper. Remove the lamb chops from the oven and serve them with the savoy cabbage, and drizzle with the Balsamic sauce. Garnish with some chopped parsley or chervil.
The elegance of the Punto Final Cabernet Franc is merely mindblowing when paired with this dish!