Beetroot vegetables with lamb chops

Name: Beetroot vegetables with lamb chops
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg beetroot; 1/8 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 Apples; 1 piece(s) (approx. 30 g) Horseradish; 4 (à 100 g) Lamb chops; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 200 g ripened cream; 1-2 TEASPOONS sauce thickener; 1 TABLESPOON Lemon juice; 1 collar Dill; 7-10 Tbsp Apple Slices

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg beetroot
1/8 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 Apples
1 piece(s) (approx. 30 g) Horseradish
4 (à 100 g) Lamb chops
2 TABLESPOONS Oil
7-10 Tbsp Pepper
200 g ripened cream
1-2 TEASPOONS sauce thickener
1 TABLESPOON Lemon juice
1 collar Dill
7-10 Tbsp Apple Slices

Directions

1
Peel the beetroot, cut into slices and cook in boiling broth at medium heat for 25-30 minutes. Season with salt and some sugar. Peel and quarter the apple and cut it into small cubes.
2
Peel and coarsely grate the horseradish. Wash the meat and dab dry. Fry in hot oil on both sides for 3-5 minutes. Season with salt and pepper. Remove meat from the pan. Sauté apple and horseradish in frying oil.
3
Stir in sour cream and bring to the boil. Stir in sauce thickener, bring to the boil again and season with lemon juice, salt, pepper and a pinch of sugar. Wash the dill, dab dry and chop. Sprinkle over the beetroot.
4
Arrange one cutlet each with some vegetables and sauce on a plate. Garnish with apple wedges and dill.