Espresso Lamb Chop

Published May 29, 2020 at 22:44pm ET


Espresso Lamb Chop

I used to resist the smell of mutton until I opened an authentic Xinjiang Hotel near my home. His takeaway mutton kebab fragrance floated ten miles later. I didnt know the origin of mutton decided whether it tasted or not. The trip to Dunhuang also made me miss the mutton kebab there, drinking apricot water while eating roast mutton kebab for me. Since then, Ive changed my fear and aversion to mutton and gradually developed an interest in it. Chef Lgor Macchia said that coffee could also be an important seasoning for restaurant entrees. Espresso lamb chop embodies the best combination of meat and coffee. The fascia-free lamb chop is soaked in Espresso. Balance the slight bitterness in lamb chops with sweet corn sauce for 24 hours. Frying before grilling and locking gravy is a star-rated dish with Italian food tradition and chefs creativity.

Food Material List

  • 1 Lamb chops 320G

Operational steps

  • 1 Take the lamb chops and remove the fascia. Put the anise and juniper nuts in the espresso to boil. The amount of coffee should be enough to cover the lamb chops.
  • 2 The lamb chops are soaked in boiled coffee, cooled and refrigerated for 24 hours.
  • 3 Fried onion with butter, corn, fresh butter and calf juice, boiled over low heat, then seasoned with pepper and salt.
  • 4 Remove the water from the cured lamb chops and fry them to two colors.
  • 5 Preheat the oven 200 degrees to the extent you need it
  • 6 Place the corn sauce on a plate and then put the Espresso lamb chops on it.

Tips

In practice, I changed it to soybean instead of juniper seeds.

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Healthcare food category

Refreshing, Meat 1, Braise, Noodle & Pastries


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