Bean salad with lamb chops

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel and wash the broad beans. Clean, wash and diagonally cut the cut beans into pieces. Cook beans together in boiling salted water for 15-20 minutes. Rinse lentils cold and boil them in the broth. Let them swell for about 5 minutes in a closed pot.

2. 2

   Let them cool down. Cut pepperoni into rings. Peel garlic and cut into slices. Pluck the thyme leaves from the stalks. Rinse lamb chops in cold water and pat dry. Heat 4 tablespoons of olive oil in a frying pan, add garlic and thyme, fry the chops on both sides for about 3 minutes. Season with salt and pepper. Drain the beans, rinse with cold water and drain. Remove the meat from the pan, pour in the remaining oil and lemon juice. Bring to the boil briefly.

3. 3

   Season with salt and pepper. Drain the beans, rinse with cold water and drain. Remove the meat from the pan, pour in the remaining oil and lemon juice. Bring to the boil briefly. Season to taste with salt and pepper. Mix the beans, lentils and pepperoni with the marinade. Arrange two chops with some salad on each plate

Nutrition Facts

KCAL
870 kcal

CARBS
63 g

FATS
44 g

PROTEINS
50 g