Lamb chops with apple cider

Households of Australia and in fact, the world listen up! Using flavoured wine and brandy in cooking is good, it will make food come alive even if it is simple old lamb chops and the way things are going there will be no such thing as simple old anything when it comes to meat. As prices continue to soar across the globe as people become more conscious of how they would like their produce to be treated and the effects of global warming make farming more expensive. I can produce this dish at home within 2 glasses of wine being consumed so don’t feel daunted as this is one of the easiest recipes to produce from the cupboard to the plate.

Method

    •Place the lamb on a chopping board and trim any visible sinew. Using a sharp thin blade knife, cut the lamb at each point or bone to produce twelve chops
    • To crumb the lamb chops, first season the chops well with salt and pepper and a sprinkle of sage leaves, then dip the chops into the flour, followed by the beaten egg and then into the dried out sourdough crumbs
    • Set aside until all 12 are completed

     • To make the chateau potatoes, take the kipfler potatoes one at a time and top and tail them, then with a small turning knife use a peeling action to shape the potato into a 7 sided barrel
    • Cook the potatoes in salted boiling water approximately 6 minutes until tender but be careful not to let them break up
    • Drain and leave to the side • Bring another sauce pan of salted water to the boil. Top and tail the baby fennel, add to the water and cook for 2 minutes, remove from the water and leave to the side
    • Place a heavy based skillet on a high heat, add the olive oil to the pan and start to shallow fry the chops, 4 at a time in the pan. Cook for 2 minutes on each side or until golden then remove from the pan and place onto a tray lined with paper towel. Repeat the process until all the chops are cooked


    • Once completed, remove the oil from the pan, wipe the pan clean and place back on the heat. Add 1 tbsp of olive oil and sauté the shallots for 30 seconds, then add the chops , potatoes, fennel and parsley and sauté for a further minute
    • Add the cider and deglaze, and then add the brandy (if using) and flambé , reduce the liquor rapidly then add the butter, season well
    • Each person will have 3 chops, 3 potatoes, 2 fennel on their plate, then nape over the pan juices and serve.

12 lamb points of rib eye
Salt and pepper
2 tbsp sage leaves, finely chopped
50g flour
4 eggs, beaten
200g stale sourdough, broken up into small pieces and left to dry out overnight
12 chateau potatoes (use kipfler potatoes, ‘chateau’ is a reference to the shape)
8 baby fennel
200ml olive oil, for frying
50g shallots, chopped
100g French butter
2 tbsp parsley, finely chopped
180ml apple cider, flat
60ml apple brandy (optional)

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