and served on colorful Balsamic lentils and a Mushroom Risotto in a Bloom of Parmesan

Ingredients

• 12 lamb chops
• Fresh thyme, optional garlic, marjoram, rosemary
• 100g fine lentils
• 100g fresh porcini mushrooms
• 100g shallots
• 120g short-grain rice
• 50g grated Parmesan
• Beef stock for the risotto
• 2-3 tomatoes
• 1 leek stick, chopped into cubes
• 1 Celery stick, chopped into cubes
• 30g diced, lean bacon
• Balsamic vinegar
• Cold-pressed olive oil
• Spices: salt, pepper

 

Preparation

1. If possible marinate the lamb chops the day before with the herbs, 1-2 chopped shallots and a little olive oil.
2. Soak the lentils for 2-3 hours.
3. Sweat the diced bacon and shallots. Add a teaspoon of tomato puree and some beef stock. Spice it with salt and pepper. Cook the lentils in this liquid until they are “al dente. Finally add the celery and leek about 5 minutes before you plan to serve the lentils. Only now you check the taste and complete it with a little Balsamic vinegar.
4. At last add the tomatoes.
5. Fry the marinated chops in olive oil on every side for 2-3 minutes.
6. Remove the frying pan from the heat and allow the chops to “sit” (which means you let it rest in the remaining heat of the pan) for two minutes.

The risotto:

1. In the meantime sweat the chopped shallots
2. Cut the brushed, not washed porcini mushrooms, into equal pieces. Sweat them with washed rice and add bouillon.
3. Stir it a lot and fill it up with broth all the time until the risotto is tender. Add some cold butter and grated parmesan and check the taste.

The Parmesan bud:

1. Cover the bottom of a little frying pan with fat and then distribute a little Parmesan. Heat it up shortly at medium heat. Allow the Parmesan to turn a golden brown and then stir. Once the Parmesan bud has enough colour, remove it from the pan and cover the inside of a glass with it while it is still warm. Form it into the shape of a little flower bud and let it cool off completely.
2. In this Parmesan bud, you will serve the risotto.

Serving suggestion

Serve it all on a big dish or tray. Put the lentils into the middle and frame them with the chops. As a side dish you serve the risotto in the decorated glass.