A great pasta dish for any occasion:
Soak raisins in red wine. Cut the fat edge of the chops at even intervals, season the meat with salt, pepper and a little bit of cinnamon. Remove the peel from the orange so that the white skin is also removed, remove the fillets between the partitions. Heat the fat in a frying pan. Sear the lamb chops in it on 2 or automatic heat 7 to 9 for 1 minute per side. Add raisins with red wine and currant jelly, stir through. Put a lid on the frying pan, switch back to 1 or automatic cooking zone 4 to 5 and steam for 10 minutes. Place orange fillets on the chops, heat briefly, season with a little cayenne pepper.
Serve with raw vegetable salad, risotto, grainy pasta or possibly long-grain rice.
25 min.
of Hamburgische Electricitätswerke Ag
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