Taste of Success' chef JP McMahon visited Today with Maura and Dáithí to make lamb chops and brussels sprouts.
Ingredients
Taste of Success' chef JP McMahon visited Today with Maura and Dáithí to make lamb chops and brussels sprouts.
- 8 lamb loin chops
- 200g brussels sprouts, peeled into individual leaves
- 100g hazelnuts, roasted and slightly crushed
- 50g butter
- Apple balsamic vinegar
- 100g Sheep's yoghurt
- Rapeseed oil
- Fresh thyme
Method
- Fry the chops in a hot pan with some oil, butter and thyme until nicely caramelised on both sides.
- Blanch the sprout leaves for 30 seconds in boiling water.
- Dress the sprouts with some rapeseed oil, apple balsamic vinegar. Toss the roasted hazelnuts.
- Place the chops and dressed sprouts on a warm plate.
- Serve with some sheep's yoghurt on the side.
- Garnish with a little grated hazelnut.
