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Lamb chops with grilled Chinese cabbage and baked potatoes with a demi-glace sauce
Flavorful lamb chops served with grilled Chinese cabbage and crispy baked potatoes, finished with a rich demi-glace sauce.
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Ingredients
- 8 lamb chops
- 1 Chinese cabbage
- 500 gr potatoes
- 2 tbsp olive oil
- 1 tbsp ras el hanout
- 200 ml demi-glace sauce
- Salt and pepper to taste
TiGER FiRE Accessories
Ingredients
- 8 lamb chops
- 1 Chinese cabbage
- 500 gr potatoes
- 2 tbsp olive oil
- 1 tbsp ras el hanout
- 200 ml demi-glace sauce
- Salt and pepper to taste
TiGER FiRE Accessories
Preparatory work:
- Cut the Chinese cabbage into 1-inch slices and brush the cut surfaces with olive oil.
- Sprinkle the cabbage with ras el hanout, salt and pepper to taste.
- Peel potatoes, cut into pieces, and cook in a pan of salted water for 10 minutes. Drain and mix with olive oil and salt and pepper.
Let's cook!
- Place the slices of Chinese cabbage on the grill and grill for 4-5 minutes per side.
- Grill the lamb chops on the grill until cooked to your liking, about 3-4 minutes per side. Season with salt and pepper.
- Heat the demi-glace sauce in a saucepan until hot.
- Serve the lamb chops with the grilled Chinese cabbage and baked potatoes. Spoon the demi-glace sauce over the lamb chops.
Suggestion
- Serve the lamb chops with a glass of red wine for a perfect pairing. Add a fresh green salad as a side dish for a complete meal.
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