A journey through fragrances lamb chops

Method

• 1

  Chop the mint finely, then add the juice of half a lemon, the salt, the kefir and mix.

• 2

  For the garlic cream: clean the cloves and blend them to a cream using a blender, then add the lemon juice gradually.

• 3

  Season with salt and pepper.

• 4

  Leave the rib bone uncovered.

• 5

  Mix the chickpea flour and the spices in a bowl: sweet paprika, cumin, allspice, cinnamon, nutmeg, black pepper.

• 6

  Add a pinch of salt and stir well.

• 7

  Beat the eggs with a pinch of salt.

• 8

  Crush some of the cornflakes and leave some whole.

• 9

  Dip the lamb chops in the flour and spice mix, then in the beaten egg and, finally, in the cornflakes, making sure they stick well to the chops.

• 10

  Heat FRIENN oil in a pan and deep-fry the chops, turning occasionally.

• 11

  Drain well and allow them to dry on paper towels. Season with salt.

Food plating and garnishing 

Arrange some mesclun in the middle of the plate and lay the chops on top, criss-crossing them. Serve with the kefir sauce.