Lamb chops from Bologna

Ingredients for Lamb chops from Bologna

Instructions for Lamb chops from Bologna

To prepare the Lamb chops from Bologna recipe, please follow these instructions:

Onion and garlic sliced ​​and chopped well. The parsley is rinsed, dried and chopped roughly. Bacon cubes, onion, garlic, parsley and merian mix well.

Cut the chops lightly with the handroot, sprinkle with salt and pepper and turn into flour. Excess flour is shaken off.

Hot 3 tbsp. Put the oil well on a pan and cut the chops about 2 minutes on each side and remove the chops.

1 tbsp. Oil is heated on a small frying pan and the onion bacon mixture is stirred with stirring. The onions have become light golden.

Put the chops back, stir the tomato paste into the hot broth and pour it on. Allow it to spin for low heat for 6-8 minutes.

Finally, stir the cream in, and now the sauce can not boil more, only warm well together with everything else on the forehead.

In addition, tagliatelle (ribbons spaghetti) or light baked bread is suitable.

tips:
Bologna is regarded as the stronghold of the Italian cookery. It is not without reason that the city has been given the nickname "la grassa", the fat one

Never cut the fat edge of lamb chops before frying, because the grease gives the meat a good aroma. The fat can always be cut off on the plate if you do not like to eat it.