Festa Monini: colors, sounds and tastes of Umbria

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Lamb chops with apple sauce

Medium
50 MIN

Ingredients

FOR 4 SERVINGS
Lamb Chops
16
Walnuts
250g (chopped)
Eggs
2
Flour
50 g
Extra Virgin olive oil
as needer
Mint
as needed
Lemon
1
Honey
1 spoon
Garlic
2 cloves
Parsley
3 spoons
Onion
1
Apples
300 g (purea)
Canned coconut milk
10 cl
Lemon Juice Lemoniny
1/2
Salt
as needed
Pepper
as needed

Preparation

  1. Emulsify in a bowl the lemon juice, honey, garlic, parsley and Extra Virgin olive oil. Marinate the lamb chops with the emulsified mixture and leave in the refrigerator for 3 hours.
  2. In a dish beat the eggs. Put the nuts into a deep bowl. In a plastic food bag add flour, pepper and salt.
  3. Remove the chops from the marinade and drain well, taking one chop at a time, coat with flour by by placing the chop in the flour bag, then immerse in the beaten egg and lastly coat with chopped walnuts. Press them down well and refrigerate for one hour.
  4. In the meantime, prepare the sauce. Fry the chopped onion in a tablespoon of Extra Virgin olive oil, add the apple purée, lemon juice and coconut milk. Stir and simmer for 5 minutes.
  5. Fry the chops browning both sides. Drain well and arrange them on a hot serving plate garnish with mint and walnuts.
  6. Serve with sauce on the side.

A little extra

Poggiolo Extra Virgin, is ideal for frying and stir-fries.