Pre-sallé lamb chops in aromatic herbs in filo pastry flan with vegetable pie
Lightly tenderise the chops, season them with salt and pepper. Brown them on both sides for 2-3 minutes in a very hot pan with a clove of garlic. Dry the chops on absorbent paper, brush with mustard and sprinkle the finely chopped aromatic herbs and bread crumbs. Roll out the filo pastry thinly, brush with egg white, wrap the chop in the filo pastry leaving a little of the bone visible. Cook in the oven at 180° for 5-6 minutes. Chop and wash the vegetables. Leave to stand in salted water. Drain and lightly fry in a pan with oil, butter and a clove of garlic. Place greaseproof paper on a baking tray. Form mounds from the vegetable mixture, dust with grated parmesan and a knob of butter. Bake in oven until au gratin. Arrange the chops on each plate gently setting the vegetable mould on top. Garnish with fresh aromatic herbs.
Recommended wine:
Rosso di Rigole