From Dracula's Secret Cooking Book: Pepper-crusted Lamb Chops with a Red Wine Sauce
13-Oct-2011 by *** (invitat special pe blog)
Tags: From Dracula's Secret Cooking Book: Pepper-crusted Lamb Chops with a Red Wine Sauce, Vlad Tepes, kitchen
Serves: 4
Ingredients:
- 6 rib-eye cut lamb chops
- 2 large onions
- 1 carrot
- 1 small celery root
- 4-6 garlic cloves
- 1 cup and a drop of dry red wine
- 1 cup chicken or vegetable soup
- 2 tbsp thick broth
- nut oil
- thyme
- bay leaves
- sea salt and freshly ground pepper, to taste
- some honey
- minced parsley, to decorate
Directions:
Preheat the oven to 375 degrees.
Sprinkle the lamb chops liberally with salt and pepper on each side.
Heat the olive oil in a heavy skillet over medium-high heat. Once it’s hot, add the chops. Cook them for about five minutes on each side, and remove them to a plate or cutting board to rest.
Peel and mince the onions, the celery and the carrot. In the same skillet as before, add, in turns, the onions, the celery and the carrot. Simmer them properly for 10 minutes. Pour the wine, and then the salt, the pepper and the broth. Now it’s time to add the thyme, the bay, the minced garlic and some honey.
Place the chops in a pan and then put it in the oven. Pour the sauce and add vegetables over the meat. Cover the pan with a lid and put it in the oven for 60-70 minutes.
Timing is important, as this dish is served hot, with freshly minced parsley on top.
As garnish, Vlad Tepes used mashed celery root.
Enjoy your meal!