Monday, November 20, 2017
Eye of Lamb Chop with Mushroom Stuffed Ravioli...
You will need to buy: as many lamb chops as you will need (per guest), fresh or frozen mushroom stuffed ravioli, heavy cream and Parmesan cheese. Marinate the chops in olive oil, a little balsamic vinegar, sea salt, a few garlic cloves and a little red pepper flake (s) for about 25-30 min.
To begin, start a large pot of water to boil with a pinch of salt as you pan fry the chops in olive oil and fresh dried herbs: rosemary, mint and oregano. Once the meat is cooked through, add 3/4 cup of heavy cream.
Check the water, if it begins to roll, drop in the ravioli. When they rise up, stir for 2 min pushing them down gently letting them float up to the top again in a roiling boil. Drain and ladle onto a low lipped serving dish. Lay the chops along side and pour the sauce over the top.
Put out the Parmesan and enjoy!