Lamb In Crust Of Dried Tomatoes And Mint Sauce

Preparation:

Preparation: Flour the lamb chops then sear them in a pan with 1 clove of garlic, oil, salt and pepper. Deglaze with the red wine and cook. Once ready, place the chops on a plate and add a glass of hot water and the hand-chopped mint to the cooking liquid. On the side, toss the broccoli with the stale bread cut into cubes, 1 clove of garlic, salt and extra virgin olive oil. Blend the dried tomatoes and sprinkle the ribs with the panure obtained. Serve the broccoli at the base of the dish, place the ribs in a crust of sun-dried tomatoes on top and sprinkle with the mint sauce.