Lamb Chops with Garlic and Rosemary Sauce
restaurant 2 portions
schedule 30 min
Cooking details
This recipe has been tested in a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt600 g. of lamb leg chops
- task_alt250 g. asparagus
- task_alt10 g. of olive oil
- task_alt10 g. of vegetable (or meat) stock concentrate
- task_alt10 g. of vegetable (or meat) stock concentrate
- task_alt15 ml. tomato concentrate
- task_alt1/2 l. of water
- task_alt15 ml. of Worcestershire sauce
- task_alt1 peeled onion
- task_alt4 peeled garlic cloves
- task_alt2 sprigs of rosemary or thyme (leaves only)
- task_alt3 teaspoons of cornstarch
step by step recipe
- Place the blades in the Robotmix jug.
- We add the onion, 2 garlic cloves, and the leaves from 1 sprig of rosemary or thyme.
- We chop them by setting the robot to speed 6 for 5 seconds.
- We add the oil and sauté the vegetables by setting the Robotmix to 120°C at speed 1 for 5 minutes.
- We add water to the jar and place the steaming accessory on top of the jar. We arrange the chops in the accessory.
- We slice the other 2 garlic cloves thinly. In a separate bowl, we mix the tomato concentrate, stock concentrate, balsamic vinegar, sliced garlic, salt, and pepper.
- We pour the mixture evenly over the chops in the accessory. We cook the chops by setting the robot to 120°C at speed 3 for 10 minutes. We mix the cornstarch in a tablespoon of water until completely dissolved.
- After 10 minutes of cooking, we add the cornstarch to the robot's jar, and place the steaming tray on top of the accessory and arrange the asparagus on the tray.
- We finish cooking by setting the Robotmix to 120°C at speed 3 for 10 more minutes or until the meat is cooked.
- We pour the sauce over the meat and serve immediately.
- Serve piping hot!
Ingredients
- Accessories used: blades
