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Procedure
 
Separate the chops and scrape the bone to leave it completely clean. Put a good helping of mozzarella and sun-dried tomato on one side of the meaty part of the chop. Wrap up in prosciutto and place on an oven tray (or pyrex) and bake at 160ºC.
 
Put the single cream, paprika, cayenne pepper and salt into a small pan; stir...

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Procedure
 
Separate the chops and scrape the bone to leave it completely clean. Put a good helping of mozzarella and sun-dried tomato on one side of the meaty part of the chop. Wrap up in prosciutto and place on an oven tray (or pyrex) and bake at 160ºC.
 
Put the single cream, paprika, cayenne pepper and salt into a small pan; stir continuously and reduce on a medium flame for 5 minutes.
 
Arrange the chops around a plate and pour the sauce over them. Accompany with your choice of salad, sautéed asparagus or baked potatoes.
 
 

 

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Ingredients 4 persons
  • 4 lamb chops
  • 50 g buffalo mozzarella
  • 10 g sun-dried tomatoes
  • 10 g prosciutto
  • 1 cup single cream
  • 1 teaspoon paprika
  • Cayenne pepper to taste
  • Salt.
Recipes. The Cook & Chef Institute