LATICAUDA LAMP CHOP FRIED IN A CRUNCHY PINE SEED SHEEL, SERVED ON A BED OF MASHED POTATOES AND TOPPED WITH A BALSAMIC VINEGAR AND HONEY GRAVY

Ingredient

• 300gr Lamb loin
• 50gr Sandwich loaf
• 10gr Pine seeds
• 2gr Aromatic herbs
• 3gr Salt
• 20gr Extra virgin olive oil
• 150gr Potatoes
• 3gr Rosemary
• 40gr Balsamic vinegar
• 40gr Honey
• 40gr Egg whites

Cooking Procedure
Boil and smash the potatoes.
Bone the lamb loin and beat the egg whites. Prepare the outer shell by crumbling the sandwich loaf chopped pine seeds salt and aromatic herbs. Pass the lamb chops first in the egg platter then in the bread crumbs and press each lamb chop so that the bread remains around the meat.
Prepare the gravy in a spall sauce pan.  Add the balsamic vinegar and honey let it cook until it becomes thick.
Heat the olive oil in a wide pan and flavour with a small branch of fresh rosemary herb.
Fry the lamb chop on both sides.
Place a smaal portion of mashed potatoes on the serving plate, place the lamb chop then add the gravy and decorate  with rosemary leaves.

• 300gr Lamb loin
• 50gr Sandwich loaf
• 10gr Pine seeds
• 2gr Aromatic herbs
• 3gr Salt
• 20gr Extra virgin olive oil
• 150gr Potatoes
• 3gr Rosemary
• 40gr Balsamic vinegar
• 40gr Honey
• 40gr Egg whites

Cooking Procedure
Boil and smash the potatoes.
Bone the lamb loin and beat the egg whites. Prepare the outer shell by crumbling the sandwich loaf chopped pine seeds salt and aromatic herbs. Pass the lamb chops first in the egg platter then in the bread crumbs and press each lamb chop so that the bread remains around the meat.
Prepare the gravy in a spall sauce pan.  Add the balsamic vinegar and honey let it cook until it becomes thick.
Heat the olive oil in a wide pan and flavour with a small branch of fresh rosemary herb.
Fry the lamb chop on both sides.
Place a smaal portion of mashed potatoes on the serving plate, place the lamb chop then add the gravy and decorate  with rosemary leaves.

• 300gr Lamb loin
• 50gr Sandwich loaf
• 10gr Pine seeds
• 2gr Aromatic herbs
• 3gr Salt
• 20gr Extra virgin olive oil
• 150gr Potatoes
• 3gr Rosemary
• 40gr Balsamic vinegar
• 40gr Honey
• 40gr Egg whites

Cooking Procedure
Boil and smash the potatoes.
Bone the lamb loin and beat the egg whites. Prepare the outer shell by crumbling the sandwich loaf chopped pine seeds salt and aromatic herbs. Pass the lamb chops first in the egg platter then in the bread crumbs and press each lamb chop so that the bread remains around the meat.
Prepare the gravy in a spall sauce pan.  Add the balsamic vinegar and honey let it cook until it becomes thick.
Heat the olive oil in a wide pan and flavour with a small branch of fresh rosemary herb.
Fry the lamb chop on both sides.
Place a smaal portion of mashed potatoes on the serving plate, place the lamb chop then add the gravy and decorate  with rosemary leaves.