Recipe from Kate Logan
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Lamb Chops with Quince and Apple
 
Cooking time: 2 h.
Servings 5
In the Brittany region, strong sea winds put a layer of salt on the meadows where lambs are bred, whose meat acquires a salty taste. Therefore, lamb is a frequent guest on the table of the French! We offer you a recipe for a complete French dinner, which combines all the charm of France, as well as spices, products and even national dishes!

Ingredients
servings

  • Lamb chops
    2,5 lbs.
  • Quince
    5 pcs.
  • Apple
    2,5 pcs.
  • Carrot
    5 pcs.
  • Bulb onion
    5 pcs.
  • Vegetable oil
    10 tbsp.
  • Sweet white wine
    15 fl.oz.
  • Any spices
    to taste

Nutrition facts per serving

  • Calories

    450.3 kcal

  • Protein

    41.7 g

  • Fat

    48.2 g

  • Carbohydrates

    24.3 g

Method

  • Peel a carrot and cut it into thin strips.

  • Cut the onion into half rings, about 0.11 inch thick.

  • Add barberry, saffron, cardamom to the mortar, a mixture of peppers and one and a half tablespoons of coarse salt. Grind everything together until smooth.

  • Wash and pill the apple. Divide it into 2 halves, cut the quince into medium-sized pieces.

  • Heat the oil in a pot or large frying pan, adding half an apple there and wait until it is charred. Cooking time is 4-7 minutes.

  • After that, take out the apple and add the meat previously cut into portioned pieces. Fry until a reddish crust is formed, adding chopped spices to your taste, for about 10 minutes.

  • Add the onion and fry until golden brown. Reduce heat and boil off the onion juice.

  • As soon as all the juice has evaporated, add 5 teaspoons of white wine and wait until it starts to boil.

  • Add the carrots, let the whole mixture sweat for 5 minutes.

  • Spread the quince on top of the carrot, cover with a lid and simmer slowly for about 30-40 minutes.

  • Open the lid of the cauldron and let the meat fry a little. Turn off, cover with a lid and let it stand for 10 minutes.

  • Portionally lay out on a plate. 

Notes

  • The softer the quince, the juicier the bouillon will turn out.

  • Spices can be added at any stage of cooking.

  • An apple for frying can be cut into slices.

Bon Appetit!

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