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Kalahari lamb chops with brandy cream

Recipe from: 1/25/2001 12:00:00 AM
Ingredients 5
Servings 1


  • 2
    lamb chops
  • olive oil
  • 25
  • 1
    beef stock cube
  • cream


If desired, clean the bones of the chops using a sharp knife. Pan-fry 2 lamb chops per person in a little olive oil until just done. Remove the chops and add a tot of brandy and half a beef stock cube to the pan. Add a little cream, bring to the boil, reduce the heat and simmer until the sauce has reduced by half. Serve the lamb chops on a potato cake with roasted vegetables and finish with deep-fried leeks. Drizzle with the brandy and cream sauce. Serves 1.

Read more on: shallow-fry  |  lamb

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