Pan fried lamb chops, with Maman Novelli and red wine, braised rice pilaff - Serves 4
An ideal accompaniment would be savoury rice, leafy vegetables like cabbage, spinach or watercress or a rich ratatouille. Can also be served with buttered minted new potatoes or potato dauphinois.
A tip fromJean-Christophe
This recipe uses my Maman Novelli for the Lamb Chops and a mix of Refreshingly Garlic and Smoked Paprika Sofrito for the Pilaff
Method
For the lamb chops:
Heat a large frying pan with olive oil once hot place the lamb chops into the pan.
Fry quickly to colour and remove from the pan once browned well. Place on a baking sheet or shallow casserole dish
Add the red wine and swill out the caramelised pan juices pan add the Maman Novelli sauce.
Season and spoon the sauce mix over the chops.
Place in a high oven and bake for 20 minutes the sauce will have formed a tomato crust.
Remove from the oven and serve.
For the rice pilaff:
In a casserole dish, heat the oil.
Add the onion and fry until tender, add the Refreshingly Garlic and continue to cook for a few more minutes.
Add the rice and cook gently until the rice grains go glassy add the stock and the Smoked Paprika Sofrito
Bring to the boil
Cover with a lid or foil and bake in a pre heated oven at 200 degrees for 25-30 minutes or until all the stock has been absorbed.
Fluff the rice with a fork and serve as a bed for the lamb chops or press into small ramekins and turn out little towers.