Bean salad with lamb chops

Name: Bean salad with lamb chops
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg broad beans; 250 g Cutting beans; 7-10 Tbsp salt, pepper, some sugar; 1 TEASPOON Vegetable broth (instant); 75 g red lentils; 1-2 pickled red peppers; 1-2 Garlic cloves; some stem(s) Thyme; 6-8 Lamb chops; 7-10 Tbsp (approx. 60 g each) or 4 lamb chops (approx. 120 g each); 4-5 Tbsp Olive oil; 7-10 Tbsp Juice of 1 lemon

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.5 kg broad beans
250 g Cutting beans
7-10 Tbsp salt, pepper, some sugar
1 TEASPOON Vegetable broth (instant)
75 g red lentils
1-2 pickled red peppers
1-2 Garlic cloves
some stem(s) Thyme
6-8 Lamb chops
7-10 Tbsp (approx. 60 g each) or 4 lamb chops (approx. 120 g each)
4-5 Tbsp Olive oil
7-10 Tbsp Juice of 1 lemon

Directions

1
Peel and wash the broad beans. Clean, wash and cut the beans diagonally into pieces. Cook the broad beans in boiling salted water for about 20 minutes. After 5 minutes, add the string beans and cook with them
2
Bring 1/4 l water and stock to the boil. Cover the lentils and cook them for about 10 minutes. Drain if necessary and let cool off. Cut pepperoni into rings. Peel garlic and cut into slices. Wash the thyme and remove the leaves
3
Wash the chops and pat them dry. Heat 2 tablespoons of oil. Add garlic and thyme and fry chops for 2-3 minutes on each side. Season with salt and pepper.
4
Drain the beans, rinse with cold water and let them drip off. Take out meat, keep warm. Pour 2-3 tbsp. oil and lemon juice into the frying fat. Bring to the boil briefly and season to taste. Mix the beans, lentils and pepperoni with the marinade. Arrange everything on a plate and serve warm
5
Drink: cool white wine