Marinated Foula Lamb chops on a bed of cheesy spinach with rhubarb and red wine sauce
Ingredients
- Foula lamb chops
- Shetland salt & freshly ground black pepper
- Olive oil, for frying
- Cornflour
- Shetland Farm Dairies double cream
- Mozzarella cheese
- Homemade rhubarb jam
- Red wine
- Shetland Farm Dairies butter
- 1/2 tsp Bisto gravy powder
Method
- Marinade the lamb chops overnight in the fridge with salt, pepper, olive oil and a small amount of cornflour.
- Fry the lamb chops over a medium heat.
- Blanche the spinach and squeeze to remove all the water.
- Make a white sauce using double cream, season with salt and pepper and add grated mozzarella cheese.
- Mix the sauce and the spinach together.
- To prepare the red wine sauce, combine a heaped tablespoonful of rhubarb jam with a good dash of red wine and a small knob of butter. Season with salt and pepper and add the Bisto.