RECIPES > Meat Dishes - Lamb chops in Beaujolais   Serves 2. Ingredients 6 lamb chops Beaujolais 3 heaped spoonfuls of brown stock base Salt, pepper Potatoes Nutmeg Cream Recipe Marinate 6 tender lamb chops overnight. Cook the lamb chops in a sauté pan over a low heat. Deglaze with Beaujolais, add 3 heaped spoons brown stock base. Remove the chops, leave the sauce to reduce, then coat the lamb chops. Garnish with half a roast potato per person. Use a big potato and cook it on a bed of sea salt in the oven. Cut it in two. Take out the flesh and mix this well with salt, pepper, nutmeg and cream. Refill the skins and put them back into the oven until golden. Serve hot.