Lamb chops with grana grosino and potato and spinach cake

🐑 Fried Lamb Chops with Potato and Spinach Cake | Elegant and Tasty Recipe

A complete, refined second course perfect for special occasions. The lamb chops are fried after a delicious breading and flavored with a creamy filling of Grana Grosino cheese 🧀. Accompanying them is a potato and spring onion cake and sautéed spinach, making the dish harmonious and balanced. The preparation is intricate, but the result is truly restaurant-quality!

📝 Ingredients for 4 people:

👉 For the chops:

• 8 lamb chops (about 75 g each)
• Salt and pepper to taste
• 1 sprig of finely chopped thyme
• Peanut oil (for frying)

👉 For the filling:

• 150 g of milk
• 30 g of flour
• 30 g of butter
• 50 g of Grana Grosino
• 1 egg yolk
• Salt, pepper, nutmeg to taste

👉 For the breading:

• 1 egg
• Bread crumbs to taste

👉 For the cake:

• 250 g of peeled potatoes
• 2 spring onions
• 30 g of butter
• 20 g of Grana Grosino
• Salt, pepper, nutmeg to taste
• 4 disposable molds

👉 For the side dish:

• 100 g of fresh spinach
• 1 clove of garlic
• Extra virgin olive oil to taste

👨‍🍳 Preparation:

👉 1. The chops:

1. Brown the lamb chops in a pan with a drizzle of oil and chopped thyme, on both sides.
2. Let them cool completely.

👉 2. Cheese filling:

1. In a saucepan, melt the butter, add the flour, and mix well.
2. Pour in the boiling milk and cook for a few minutes until you achieve a thick béchamel.
3. Off the heat, incorporate the grated Grana Grosino and the yolk, stirring vigorously.
4. Spread the filling on both sides of the chops, then dip them in the beaten egg and coat with bread crumbs.

👉 3. Potato cake:

1. Cook the potatoes in large pieces in salted water.
2. In a pan, sauté the spring onions sliced with EVO oil.
3. Combine the spring onions with the drained potatoes, add butter, Grana Grosino, pepper, salt, nutmeg, and roughly mash with a fork.
4. Fill the disposable molds with the mixture and broil in the oven until lightly browned.

👉 4. Sautéed spinach:

1. In a pan, heat a drizzle of oil with the garlic clove.
2. Add the fresh spinach and sauté briefly until wilted.

👉 5. Frying:

1. Fry the chops in peanut oil at 170°C until evenly browned.
2. Drain on paper towels.

🍽️ Plating:

• Arrange the crossed chops on the plate.
• Add the potato cake turned out and the sautéed spinach.
• Serve hot and garnish to taste with a drizzle of raw EVO oil.

📷 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.

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