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lamb chops marinated in beer HY Cuvée, salty chocolate, cake tops with braised chicory and apple.

lamb chops 200 g Hy

Beer Cuvée 100 gr

Mediterranean Flavors to taste 20 g

Chocolate Salty Peaks

chicory

60 g Egg 1 pc

Cheese 50 gr

Mela ¼

Salt and pepper to taste Olive oil

Procedure:

Place the chops to marinate for 6 hours with beer and spices. Take the lamb and place in a vacuum bag cooking with a little 'close of beer and cook in the oven chamber temperature of 70 ° C and 65 ° to the heart. Trim the chicory and cook tops. Enter the peaks previously cooked in a mold and pour the seasoned mixture of egg and cheese mixed together. Bake the pie for about 10 '. Place the apples in a saute and brown it with the demiglace lamb and a little 'Hy Cuvèe for about 10'. To assemble the dish recline the pie, the apple and the chops glazed with the sauce you get while cooking. Finally sprinkle the lamb with chocolate salty.