Marinated Lamb Chops on Pointed Charcoal Stew

Make mirin 15 seconds, cool. Whisk with soy sauce, geschA#ltered onion and garlic in a hand mixer. Soak the chops in it for about 30 to 60 minutes. Sear in a grill pan, then roast for a few more minutes.

Cut the pointed cabbage into tender strips and blanch. Finely dice the shallots and bacon and sauté in oil. Add the pointed cabbage, extinguish with white wine and clear soup, cook.

Then add the whipped cream and strain everything together. Add the chopped parsley and marjoram to the stock and mix. Arrange the pointed cabbage on plates, drizzle the foam around the outside. Serve the lamb and gravy with it.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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