Lamb Chops with Corn Pancakes

When buying the meat, ask your butcher to cut off the inferior bone at each lamb chop, making it easier to separate them after cooking

Beat 3/4 cup of corn with a little milk in a processor until smooth

In a bowl, mix the egg with flour until a paste forms

Add the remaining milk and continue mixing slowly, so that no lumps form

Add the heavy cream and remaining corn and mix well

Season and let the dough rest for 20 minutes

Meanwhile, remove the fat from the lamb rack and clean it thoroughly

Reserve the bones

Using a sharp knife, scrape off the bone

After cooking, you'll separate each lamb chop with a knife

Season the meat with salt and rub the garlic all over the meat

Grease with oil

Place the rosemary sprigs in an oven-safe dish and top with the lamb

Put it in the preheated oven at 200°C for 30 minutes or until cooked to your liking

While the lamb is cooking, prepare the pancakes: grease a non-stick skillet of 25 cm diameter with butter

Add 1/4 cup of pancake batter and fry until golden brown on both sides. Reserve

Remove the lamb from the oven and transfer it to a serving dish covered with aluminum foil

Let it sit at room temperature

Take the skillet that cooked the lamb chops and, without washing, add the water and wine

Prepare the sauce with them over the stovetop

Let the wine evaporate and simmer until slightly thickened

Separate the lamb chops

Serve with a little of the sauce and some pancakes

Serves 6

Calories per serving: 802

Note: Lamb Chops is the French name for lamb loin with bone, when cut it yields the lamb chops.