Lamb chops with peas
Lamb chops with peas are an ideal second course to serve during the Easter period, but not only. Their unique taste and goodness make them perfect to present even when you have guests at the table, among other things by preparing this dish you will have the second course and the side dish ready at the same time.
Ingredients
1 kg lamb chops600 g peas60 ml extra virgin olive oil1spring onion1/2 cup dry white wine1 sprig parsleysalt1 pinch black pepper
Preparation
Get a pot with low sides – preferably earthenware – put the oil and the thinly sliced spring onion in it, brown for a few minutes and add the lamb chops. In this regard, it should be noted that I preferred to cook the chops with all their fat, however if you don't like the latter you can remove it before putting the chops in the pot. Brown the chops on all sides over low heat for about 5 minutes, then deglaze with wine and when it has evaporated add the peas (I chose the frozen ones, but the fresh ones will also be excellent), salt, add a pinch of black pepper and a sprig of chopped parsley. Cover the pot and cook for about 25 minutes, but keep in mind that cooking depends a lot on the degree of tenderness of the meat. When the dish is ready, serve hot.
Lamb chops with peas are an ideal second course to serve during the Easter period, but not only. Their unique taste and goodness make them perfect to present even when you have guests at the table, among other things by preparing this dish you will have the second course and the side dish ready at the same time.
Ingredients
1 kg lamb chops
600 g peas
60 ml extra virgin olive oil
1spring onion
1/2 cup dry white wine
1 sprig parsley
salt
1 pinch black pepper
Preparation
Get a pot with low sides – preferably earthenware – put the oil and the thinly sliced spring onion in it, brown for a few minutes and add the lamb chops. In this regard, it should be noted that I preferred to cook the chops with all their fat, however if you don't like the latter you can remove it before putting the chops in the pot. Brown the chops on all sides over low heat for about 5 minutes, then deglaze with wine and when it has evaporated add the peas (I chose the frozen ones, but the fresh ones will also be excellent), salt, add a pinch of black pepper and a sprig of chopped parsley. Cover the pot and cook for about 25 minutes, but keep in mind that cooking depends a lot on the degree of tenderness of the meat. When the dish is ready, serve hot.
No comments:
Post a Comment