INGREDIENTS
Lamb chops
- 600 g lamb rack, French cut lamb chops
- 2 cloves garlic
- 1 sprig fresh rosemary
- 2 tbsp olive oil
- 1 tbsp butter
- ½ cup red wine
- Salt
- Black pepper
Egg fried rice
- 200 g jasmine rice
- 200 ml water or stock
- 3 eggs
- 1 spring onion
- 1 tbsp soy sauce
- 1 tbsp olive oil
EQUIPMENT
- Large frying pan
- Saucepan
- Knife
- Cutting board
- Wooden spoon
METHOD
Lamb chops
- Heat a frying pan over medium heat and add the olive oil.
- Place the lamb chops in the pan and cook evenly for 3 minutes on each side.
- Add the garlic and rosemary and cook for 1 more minute.
- Deglaze with red wine and let it reduce.
- Finish by stirring in the butter and basting the meat.
- Season with salt and pepper and remove from heat.
Egg fried rice
- Soak the rice in plenty of water for 10 minutes and drain.
- Boil the rice in water or stock over medium heat until just cooked.
- Heat olive oil in a pan, add the rice and stir fry for 1 minute.
- Make a well in the center, add the beaten eggs and stir quickly to combine.
- Add the spring onion and soy sauce, mix well and serve alongside the lamb.
NOTES
- Lamb should rest a few minutes before slicing.
- Rice must be fluffy and not overcooked before frying.
