Lamb chops with creamed leaks
Published Date:
11 December 2007
By Staff Copy
Ingredients
6 lamb chops
1 tbsp olive oil
seasoning
Creamed leeks:
1 tbsp olive oil
50 ml white wine
1/2 leek, finely chopped
1/2 small onion, finely chopped
50 ml, double cream
salt and pepper
HEAT a griddle pan, rub the chops with the olive oil and season.
Fry for 4 to 5 minutes on each side. Keep warm.
Heat the oil in a pan for the creamed leeks and fry the onion and leeks for 2 to 3 minutes.
Add the white wine and simmer for 2 minutes.
Add the double cream and simmer for a further 2 minutes until slightly thickened, season to taste.
Serve the chops on top of the creamed leeks.
The full article contains 122 words and appears in Bridlington Gazette & Heral newspaper.
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Last Updated:
07 December 2007 10:34 AM
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Source:
Bridlington Gazette & Heral
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Location:
Bridlington
