Type of mealMain course
Nº of people
2dl Gallo Extra Virgin
- 800g Lamb Chops
- 400g New potatoes
- 400g Broccolis
- 4 un Cherry Tomatoes
- To taste * Salt (fleur de sel) and Pepper from the mill
- To taste * Chopped Parsley
- To taste * Fresh Rosemary
Method of preparation
Prepare the Rosemary flavoured polive oil by heating the Gallo Classic Olive Oil to 100ºC, remove from burner and add the fresh Rosemary and let cool.
Remove fat from the bones of the lamb chops and wrap thaluminium foil around the bones so that they do not burn when on the grill.
Then grill the cherry tomatoes.
Cook the new potatoes sliced into quarters, and steam the broccolis.
Sauté the potatoes in olive oil and sprinkle them with chopped parsley.
Sprinkle the salt (fleur de sel) and drizzle with flavorured olive oil before serving the chops.
Cross-cut the ends of the broccoli stalks so that they cook faster and evenly. The salt and the drizzling of flavoured olive oil is only when the chops are on the plates.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference.
Experiment and share your incredible combinations!