Ingredients

  • 8 lamb chops
  • Salt and pepper
  • 1 teaspoon of butter
  • 1 teaspoon of cooking oil

SAUCE

  • 1 tablespoon maple syrup (Amber)
  • 5/8 cup water
  • 1 bouillon cube
  • 2 teaspoon lemon juice
  • 1 teaspoon cornstarch

SIDE

  • 4 oz baby carrots (frozen)
  • 5 oz pearl onions
  • 12 brown mushrooms
  • 1 tablespoon white wine
  • 1 tablespoon water
  • 1 tablespoon butter
  • Salt and pepper

Method

  1. Make the side:
  2. Boil the pearl onions and mini carrots in salt water.
  3. Remove stems from mushrooms and braise them in white wine and water.
  4. Put all of the above in a pan, heat, mix with butter, and salt lightly.
  5. Salt and pepper the lamb chops. Heat the oil and butter in a frying pan, place the lamb chops in the pan and sear. When both sides are browned, remove, and cover with a bowl to keep warm.
  6. Pour excess oil out of the frying pan, pour in 150 ml (5/8 cup) water, and deglaze. Add lemon juice, bouillon cube, and maple syrup and boil over low heat.
  7. To thicken, add cornstarch dissolved in double the amount of water, and add salt and pepper, to taste.
  8. Plate the lambs with vegetables on the side, and pour the sauce over the meat

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