Lamb chops with fresh pasta

Serves 4

4 lamb chops from Knuthenlund

50 ml pine kernels and 6 cloves of garlic

1 small bunch of fresh mint

1 tsp white balsamic vinegar and 50 ml olive oil

salt & pepper

500 g fresh pasta and liaison for pasta

200 ml cream and 100 ml milk

4 anchovy filets

1 lemon, 1 egg yolk and 1 small piece of pecorino cheese


Roast the pine kernels in a dry frying pan, then fry the whole cloves of garlic in a little olive oil until they are soft and golden. Finely chop the pine kernels, garlic and mint. Mix together in a bowl together with the olive oil and balsamic vinegar. Season the lamb chops with salt and pepper. Pour a little olive oil over each of the chops.


Fry over a high heat for about 3 minutes on each side.


Boil the fresh pasta in salted water until al dente.


Heat the cream, milk and anchovies. Simmer until slightly reduced, and pour the sauce into a blender.

Grate the lemon peel and add it to the sauce together with the egg yolk. Blend until the sauce begins to froth.

Drain the pasta and turn in the sauce.

Arrange the pasta and lamb chops. Spread a layer of the pine kernel mixture on the lamb chops and decorate with pecorino flakes.