Preparation

• Step 1 Chop the rosemary finely with an Azumagata.
• Step 2 Salt the lamb chops with fleur de sel and press into chopped rosemary.
• Step 3 Heat the olive oil to 10 on induction, and fry the fat on the edges of the lamb chops first.
• Step 4 Stick a thermometer in the thickest piece of lamb.
• Step 5 Fry for about 3 minutes on an 8, then turn (probably as the temperature climbs above 30?C) 5.
• Step 6 Fry for about 3 minutes on the other side until the desired centre temperature is reached (60?C for Emily Strange) 5b.
• Step 7 If the chops are thick, fry on each side turning every minute (induction level 9-10) until a total of 10 minutes are done.
• Step 8 Place the lambs on a pre-warmed plate and put aside in an oven at 45?C or so.
• Step 9 Fry the chopped Shallots until browned a bit.
• Step 10 Add balsamic vinegar and de-glaze.
• Step 11 Then add chicken stock (or lamb stock).
• Step 12 Throw in Thermomix and run at 100?C / Speed 3 / No Cover until reduced by 50% - about 5 minutes.
• Step 13 9b.
• Step 14 Or alternatively, place in the Kenwood and reduce as it does a faster job.
• Step 15 Turn heat off, and whizz in butter at speed 6.
• Step 16 Strain and serve sauce over the lambs.