Lamb fricassee, with creamed potato and lemon sauce

Excellent combination of lemon and aromatic herbs to compliment the lamb chops.

From Chef Simos Triantafyllou
2x2 lamb chops French cut (keep the bones and trimmings for the sauce)

For the fricassee
6 lettuces leafs
1 red onion finely chopped
6 scallions
6 leaves of spearmint
½ cup fresh dill
2 lemons (keep zest and juice separate)
Fresh thyme
2tbsp Demi-glace

Sauté the onions and bones with 1tbsp of olive oil for about 5 minutes.
Add the scallions and cook for another minute.
Add half the lemon juice (1/2 cup white wine optional)
Add the lettuce leaves and simmer till soft enough and the liquid has almost evaporated.
Remove the bones and add the herbs and the other half the lemon zest.

For the cream of potato
2 potatoes (for mash)
1oz butter
3oz heavy cream
Salt and ground black pepper
1tbsp Olive oil
Peel and cut the potatoes in chunks. Boil in salted water.
Strain them well when cooked and place in the Thermomix.
Add the butter and heavy cream, season and blend in medium heat for about 5 minutes.
Add 1tbsp of olive oil just before you remove from the thermomix.

Season the lamb chops with salt and pepper.
In a hot pan drop 1tbsp of olive oil and caramelize the lamb chops all round. When golden brown add half a glass of white wine, place pan with lamb chops in hot oven for 5 minutes.
Remove the pan from the oven and add the rest of lemon juice, zest and some fresh thyme and wet the lamb chops with it.

Pour the potato cream on the plate in a circle, the lettuce in the center of the potato cream, arrange the lamb chops and drizzle with the demi-glace.

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