Corn Pancake
1 cup heavy cream
1 cup milk
1 cup cooked cornmeal
3/4 cup all-purpose flour
1 egg
Salt, black pepper, and nutmeg to taste
Lamb chops
2 sprigs of rosemary
1 rack of lamb (12 lamb chops) with 1 kg
Minced garlic
Salt and black pepper to taste
Sauce
1 cup water
1 cup white wine
Accessory
Non-stick skillet with 25 cm diameter
Corn Pancake
1 cup heavy cream
1 cup milk
1 cup cooked cornmeal
3/4 cup all-purpose flour
1 egg
Salt, black pepper, and nutmeg to taste
Lamb chops
2 sprigs of rosemary
1 rack of lamb (12 lamb chops) with 1 kg
Minced garlic
Salt and black pepper to taste
Sauce
1 cup water
1 cup white wine
Accessory
Non-stick skillet with 25 cm diameter
Lamb chops
Preheat the oven to high temperature
Trim excess fat from the lamb and season with garlic, salt, and pepper
Brush with oil
Place rosemary and lamb in a baking dish
Put it in the oven at high heat for a few minutes
Baste with oil
Let the lamb cook until tender and slightly undercooked
Corn Pancake
In a processor, blend 3/4 cup cornmeal with a little milk to obtain a puree
Add remaining ingredients and mix well
Grease the skillet with butter
Put one-quarter cup of the mixture in the bottom and brown on both sides
Make the remaining pancakes in the same way
Sauce
Remove the lamb from the oven, transfer it to a serving dish, and cover
Add water and white wine to the baking dish
Heat at high heat until thickened
Use a knife to separate each lamb chop
Serve with pancakes and sauce.
