Recipe: LAMB CHOPS WITH FROSTED CARROTS AND RAMSON (WILD GARLIC) WITH VALPOLICELLA RIPASSO DOC CLASSICO LA CASETTA
Our appointments continue with the recipes of Ada Riolfi, proud to be a cook among chefs. Through her unveiled suggestions and preparations, it is a pleasure to offer you a taste of the new Domìni Veneti Wine Experience coming soon.
Imagine a country restaurant, surrounded by vineyards that offers dishes made with seasonal local ingredients, with simple tastes and that are born to accompany Domìni Veneti wines.
Well, waiting to enjoy live this location and its delights, let yourself be tempted from Ada’s new recipe: lamb chops with glazed carrots and wild garlic with Valpolicella Ripasso Doc Classico La Casetta.
Have fun!
Lamb chops with glazed carrots and wild garlic
For 2 people:
- 6 lamb chops
- a bunch of ramson
- 2 carrots
- 4 shallots
- 1 spoon of sugar
- 2 knobs of butter
- 150 gr breadcrumbs
- thyme to taste
- rosemary to taste
- chives to taste
- wild fennel to taste
- mint to taste
- basil to taste
- sage to taste
- Coarse salt
- Olive Oil
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- Carote e Scalogno
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- Erbette Aromatiche
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- Aglio Orsino
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- Costolette d’Agnello
Method:
Chop the thin herbs and mix them with the breadcrumbs. Then, brown the lamb chops in a knob of butter, turn on both sides and keep the heat high. After about 4 minutes, remove the ribs from the oven and bread them in the previously prepared breadcrumbs. Then, place the ribs on a baking sheet and bake at 180 °C for 7 minutes. In the meantime, chop the shallot and cut the carrots into cubes of about 5 mm per side, then transfer everything to a pan, pouring over a drizzle of oil. Cook over low heat for 3 minutes, then add the sugar and a spoonful of water and leave to brown for another 5 minutes. Leave the wild garlic to cook for a minute in the boiling water, then drain and season it with a drizzle of extra virgin olive oil.
Serve as shown in the photo and pair with a glass of Ripasso La Casetta.
