Carinthian Bertram Lamb Potato

Put the chops, seasoned with salt, in a “Reindl” and cover with cold soup. Add spices, garlic, onion, bay leaf and celery and bring to a boil. Simmer the meat at moderate heat for about 12 minutes. Then remove the chops and cover and keep warm. Strain the lamb stock and then reduce it slightly (let it boil down). Add finely chopped bertram, stir in sweet cream and sour cream. Bring to a boil and assemble the sauce with a little butter (thicken to a creamy consistency). Add the lamb chops again and sprinkle with chopped lemon balm or place the lamb chops in a pot and pour the creamy sauce over them.Garnish with a herb bouquet of lemon balm and bertram.

Preparation Tip:

Grammelnockerln as a side dish.

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