6 lamb chops
5 tbsp of extra virgin olive oil
Rosemary and sage to taste
Black pepper to taste
1 glass of white wine
6 medium potatoes
12 asparagus
1 pack of Bauer Porcini Mushroom Sauce
By Anna Gentile
Preparation
Peel and boil the potatoes.
Remove the outer filaments from the asparagus.
Place the rosemary and black pepper on a dish, then coat the lamb chops with it, turning them several times.
Pour the oil in a pan and gently brown the meat on all sides.
Once it is browned, pour the white wine, cover, and let it cook on medium heat.
In the meantime, prepare the Porcini Mushroom Sauce: dissolve half pack in 250 ml of boiling water, stirring to prevent lumps.
Pour into the pan with the lamb chops and stir on low heat, without adding any salt.
Serve two lamb chops each and a side of potatoes and steamed asparagus. Garnish with fresh rosemary.
NOTE: You can replace the lamb chops with beef fillets or chicken breasts.
