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texan lamb chops, sweet potatoes papillote, sour cream with chives, bbq sauce

BBQ, Vegetables and Fruits, Lamb

Ingredients

Recipe for 4

Lamb chops

12 Unit(s)
Quebec lamb chops
1 Sprig(s)
Thyme flower

BBQ sauce

1 Unit(s)
Shallot
225 Ml
Tomato sauce
2 Tbsp
Olive oil
2 Tbsp
Cognac
1 Tbsp
Soy sauce
2 Pinch(es)
Curry powder
1 Tbsp
Brown sugar

Sweet potatoes

4 Unit(s)
Sweet potatoes
250 Ml
Sour cream
0.50 Bunch(es)
Chives
1 Unit(s)
Lemon juice
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 45 min

Preheat your BBQ at 450 °F

  • Prep

    Remove the leaves from the thyme, keep some aside for garnish.
    Finely chop the shallots and the chives.

  • Lamb chops

    Season the meat with salt.

    Brush the meat with BBQ sauce, and put on your grill.

    Cook for about 3 minutes on each side.

    Keep warm and serve.

  • BBQ Sauce

    Brown the shallots with oil in a hot pan, add the brown sugar, curry, soya sauce and cognac.

    Let simmer for 2 minutes and add the tomato sauce, season with salt and pepper and let simmer at low heat for another 20 minutes.

  • Sweet potatoes

    Slice the potatoes lenghtwise, put on tray covered with aluminium foil. Season with salt and pepper and a dash of olive oil.

    Wrap in aluminium foil and bake in the oven or BBQ for 20 to 30 minutes at 400°F. Pick threw to make sure they're cooked.

    In a bowl, mix the sour cream with salt, pepper, chives and lemon juice.

    When ready to serve add a spoon of the sour cream mix on top of the potatoes.

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You can try other potatoes too and cook the meat in the oven on rainy days!

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