Home   About Tasca   Our Menu   Reviews   Directions   Resource Center   Email Us

Baby Lamb Chops in Sherry Vinegar


In this recipe from the master chefs at Málaga’s hotel and catering school, Escuela de Hostelería La Cónsula, the rich flavor of sherry vine­gar is the perfect complement for the mild-flavored baby lamb.

 

SERVES 4-6:

  • 20 baby lamb chops
  • 1 Shallot, chopped fine
  • 100 gr butter
  • 200 ml sherry vinegar
  • Salt and pepper
  • 100 ml of the juices from the lamb
  • 1 sprig of mint

Season the lamb chops and sauté in butter until done. Remove and keep warm.

In the same pan, substitute the remaining fat with a bit of butter, sauté the shallot and deglaze with the sherry vinegar. Add the juices from the lamb, and let liquid reduce to half its volume. Add the mint and the remaining butter, and whisk into a sauce. Season to taste and pour sauce over the lamb chops. Serve with a vegetable such as spinach, carrots, or broccoli.

Recommended wine: A Muscatel varietal sweet white from Málaga.

Normally, a young, mild-flavored suckling lamb goes perfectly well with a Málaga white made with Airén and Doradilla grapes, aromatic and smooth to the taste. But as this dish is accompanied by a sauce made with butter, vinegar, and mint, all of which are difficult companions for wine, here we would suggest a more assertive Málaga white made with Muscatel, whose fruity sweetness will stand up to the aromatic force of the vinegar and mint, and cut through the butter used for the sauce.

 

Return to Resource Page.


Home   About Tasca   Our Menu   Reviews   Directions   Resource Center   Email Us

© 2000, Tasca Restaurant. All rights reserved.