Grilled lamb chops, peanut oil emulsion

Ingredients

• 12 lamb chops
• 5 to 10 cl peanut oil
• 20 cl lamb juice extract
• A few drops of coffee essence
• Salt / Pepper

Preparation

1. Season lamb chops.
   Brush with peanut oil and grill on both sides.
2. Melt the juice, then emulsify with 10 cl of peanut oil, whisking vigorously.
3. Arrange in a cordon around the ribs, then slice the juice with a few drops of coffee essence.
4. Serve with pan-fried artichokes in olive oil.

Oils to make the recipe

ABEL 1898

Fine sunflower oil

From 4 €^{Including tax}

ABEL 1898

Pistachio oil

From 4 €^{Including tax}

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