Panfried lamb with caramelized onions, bacon and parmesan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 15 | grams | Butter; ( 1/2oz) |
| 1 | Pinches sugar | |
| 2 | Onions; chopped | |
| 8 | Lamb loin chops | |
| 50 | grams | Smoked streaky bacon; derinded and finely |
| ; chopped (2oz) | ||
| 25 | grams | Freshly grated parmesan; (1oz) |
| 1 | tablespoon | Freshly chopped parsley |
Directions
Heat half the oil with the butter in a saucepan. Add the sugar and onions and cook over a gentle heat for 20-25 minutes adding the bacon after 10 minutes and stir occasionally until lightly golden.
Meanwhile heat the remaining oil in a frying or griddle pan, add the chops and cook for approximately 20 minutes, turning occasionally until cooked and golden.
Transfer the chops to a warmed serving plate and spoon over the caramelized onion and bacon mixture. Sprinkle over the parmesan and parsley and serve immediately.
Converted by MC_Buster.
NOTES : The sweetness of the onions and smokiness of the bacon compliment the lamb perfectly.
Converted by MM_Buster v2.0l.
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