SAULT AREA LAMB
(6 persons)
« Hostellerie du Val de Sault » - Sault
Chef : Yves Gattechaut

Ingredients :
4 lamb chops per person,
25 cl white wine,
3 sprigs of lavender,
20 black currant
berries,
2 onions,
25 cl veal stock,
a little
corn starch to bind the sauce, salt, pepper,
butter, oil

Take the lamb chops and remove the bone from the middle.
Heat the butter and oil in a skillet, sauté the chop bones and the slivered onions.
Deglaze with the white wine, add the black currant berries and reduce by one-third.
Rub the sprigs of lavender between your hands to release the flowers and put the flowers to steep in the above preparation.
Add the veal stock, bring to a boil, crush the contents to obtain good color.
Remove the bones. Add the salt, pepper and bind with the starch. Sauté the boned lamb chops in a hot skillet, season with salt and pepper, set them up on a plate and cover with the sauce.
Serve with a gratin of spelt, and grated zucchini.
We recommend a Côtes du Ventoux red with this flavorful dish.