Lamb Chop with Beetroot Salad

For lamb chop with beetroot salad, wash potato and cook in salted water. Arrange chickpeas and beet salad (some of it) on plates.

Clean chops, remove any tendons or silverskin. Heat oil in pan, toss in rosemary, thyme and halved garlic clove. Lightly salt chops and sear on both sides – about 1 minute per side.

Remove the chops, season with pepper and a pinch of Ras el-Hanout on each side. Then place on a rack in the preheated oven and roast at about 150 degrees for about 10 minutes.

Deglaze the pan with some of the Marsala, leaving the spices in the pan. Add the rest of the Marsala and the stock, reduce slightly, season to taste and thicken with a little starch.

Drain the potatoes, cut them in half and serve. Garnish the chop with a little beetroot salad. Drizzle the meat with jus. Serve lamb chop with beetroot salad.

Preparation Tip:

A glass of her favorite red wine goes very well with the lamb chop with beetroot salad.

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