Lamb Chops With Carrot Sauce

Ingredients

1 liter (quart) light lamb stock
1 large carrot
salt
pepper
1 tsp. rosemary
12 single lamb chops, about 70 g (2 1/2 oz.) each
butter

Instructions

1) Reduce the lamb stock until 4 dl (1 3/4 cups) remains.

2) Boil the carrot until tender. Mash and sieve.

3) Thicken the stock with the carrot puree. Season with salt, pepper and rosemary.

4) Sprinkle the chops with salt, pepper and rosemary and saute in browned butter.

5) Serve with boiled almond potatoes and creamed green beans. Enjoy!