Fried lamb chops
Frying delicate meats with Mycryo® will yield great end results. In this case, lamb chops are rolled in the powdered cocoa butter and fried in a hot pan or grilled on the barbecue. The biggest plus is that Mycryo® seals your ingredients, which keeps them from losing their juiciness or flavours. You can even mix Mycryo® upfront with spices and dry seasonings to make the flavours come out really well.
Recipe
Lamb cutlets
| ingredients | preparation |
|---|---|
|
Mix. |
|
Coat the cutlets with the Mycryo® mixture. Leave to rest in a cool place under cellophane. Fry the meat in a dry pan. Sprinkle with the lemon pepper. |
Pulses
| ingredients | preparation |
|---|---|
|
Blanche the pulses, plunge in ice-cold water and drain. |
|
Sprinkle the Mycryo® and herbs on the pulses and put away in the refrigerator until use. Heat in the wok or in the same pan as the lamb cutlets were fried in. |
Stuffed nicola potatoes
| ingredients | preparation |
|---|---|
|
Hollow out the potatoes and mash the flesh along with the other ingredients. Finish with the farm butter and fill the potatoes with the mixture. Heat in the oven or underneath the salamander. |
Rosemary sauce
| ingredients | preparation |
|---|---|
|
Mix the mirepoix with Mycryo® and fry until brown along with the lamb bones. |
|
Add and boil down for at least half an hour. Then sieve. Reduce to about half. |
|
Finish the sauce with the rosemary and finally mix the olive oil into it. |
