Chops with paprika vegetables and French fries

Name: Chops with paprika vegetables and French fries
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (750 g) deep-frozen French fries; 800 g colourful peppers; 1 medium onion; 1-2 Branches of fresh rosemary; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Rose peppers; 300 ml Vegetable broth (instant); 600 g mutton chop; 20 g clarified butter; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (750 g) deep-frozen French fries
800 g colourful peppers
1 medium onion
1-2 Branches of fresh rosemary
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Rose peppers
300 ml Vegetable broth (instant)
600 g mutton chop
20 g clarified butter
7-10 Tbsp Pepper

Directions

1
Spread out deep-frozen French fries in one layer on the baking tray. Do not add any fat! Bake in the preheated oven (electric cooker: 225 °C/ gas: level 4/ convection oven: 190-200 °C) for 18-22 minutes.
2
Do not open the oven for the first 14 minutes, then turn the fries over if necessary and bake until crispy brown if desired. In the meantime, clean and wash the peppers and cut them into large slices. Peel the onion and cut into fine slices.
3
Wash the rosemary, dab dry and roughly pluck the needles, except for a little to garnish. Heat olive oil in a pot and brown the onion slightly. Add paprika and rosemary, steam briefly and season with salt and paprika powder.
4
Pour in the stock, bring to the boil, cover and cook for about 15 minutes. Wash the meat, dab dry and cut into 4 thick slices. Heat clarified butter in a frying pan and fry the meat for 3-4 minutes, turning.
5
Season with salt and pepper and remove from the pan. Let it rest for 1-2 minutes. Sprinkle the finished French fries with salt and arrange in 4 small bowls standing upright as desired. Arrange on plates with meat and paprika vegetables and serve garnished with rosemary.