Lamb chops with Vincotto, Cherry Tomatoes and Baby Onions.
A dish developed in Italy by Antonella Ricci of the Fornello Restaurant. Included in the recipe leaflet available with every bottle of Vincotto
12 Lamb Chops
20 Baby Onions - washed and peeled
12 Cherry Tomatoes - skinned
30mls Extra Virgin Olive Oil
30mls Vincotto
Bunch of mixed garnish
1 Berry of Juniper
1 Clove of Garlic - crushed
100ml Vegetable Stock
1/2 glass of White Wine
Salt and Pepper
Serves 4 to 6
1. Warm the oil and add the chops and salt.
2. Add the Bunch of Garnish, juniper berry, vegetable stock and white wine.
Simmer for 3 minutes on a moderate heat.
3. Add the baby onions, cherry tomatoes and Vincotto. Cook for a further 3 minutes.
Serve.
Variation...use Rosemary Infused oil in this or any other lamb dishes, the aroma and flavour really penetrates the meat