Lamb Chops with Root Vegetables and Red Wine Sauce

 

 

 

 

 

 

Ingredients:

2 lamb chops
50g baby carrots
50g baby beets
50g sugar snap peas
100ml red wine
1 tbsp butter
1 tsp Dijon mustard
Salt and pepper to taste

Preparation:

Season the lamb chops with salt and pepper. Sear them in a hot pan with butter until golden brown.
Roast the baby carrots and beets until tender. Blanch the sugar snap peas for a vibrant touch.
Reduce the red wine with Dijon mustard to create a rich sauce.
Plate the lamb chops with the vegetables and drizzle the sauce over the top.
Garnish with fresh herbs for a refined presentation!