Lamb chops with balsamic Jelly
Ingredients (4 servings)
- Lamb chops (but also pork chops or chicken drumsticks will do !)
- Balsamic vinegar jelly Azienda Agricola Mariangela Prunotto (out of Selection of Jellies)
- Coarse Salt and Flower of Salt Solana Nin
- Balsamic vinegar
- Greek Mountain Oregano Kalios
- Extra Virgin Olive Oil Kalios 03
- 4 cloves of Garlic
- 4 eggplants (optional)
Take the lamb chops and rub with coarse salt and pepper. Put them in a bowl, sprinkle with 2 tablespoons of balsamic vinegar, add 2 cloves of garlic and some oregano. Allow to marinate for a few hours in the fridge.
Put 2 tablespoons of olive oil in a pan, 2 cloves of crushed garlic and cook over low heat. After a few minutes add the chops with the marinade and let them brown on both sides over medium heat.
Add half a cup of water and cook covered for 5 minutes. Don’t overcook, the chops need to be pink in the inside. Season with flower of salt and pepper.
At this point remove the chops and set aside, remove all the garlic cloves. Filter the remaining sauce.
Put the remaining sauce into a clean pan over low heat and add 2 tablespoons of balsamic vinegar and jelly, toss thoroughly until everything is melt.
On a serving dish dispose the chops kept warm and pour the jelly sauce. You can keep some of the sauce in a small bowl to let your guests use the condiment as they prefer.
A salad is a fine side dish. Also fried eggplants: cut the eggplant into chunks, toss with abundant coarse salt. After 1 hour and the eggplant has soaked, rinse well, dry and fry until golden brown.Yum