Fried lamb chops with peperonata vegetables

Name: Fried lamb chops with peperonata vegetables
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 6 red bell peppers; 6 red cherry tomatoes; 4 Shallots; 1 young garlic bulb; 1 sprig of rosemary; 2-3 stem(s) Basil; 300 g White bread (from the day before); 2 Eggs (size M); 12 Lamb chops (à approx. 75 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 4-5 Tbsp + some olive oil; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

6 red bell peppers
6 red cherry tomatoes
4 Shallots
1 young garlic bulb
1 sprig of rosemary
2-3 stem(s) Basil
300 g White bread (from the day before)
2 Eggs (size M)
12 Lamb chops (à approx. 75 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Flour
4-5 Tbsp + some olive oil
7-10 Tbsp a few squirts of lemon juice

Directions

1
Clean, wash and cut the peppers into triangular pieces. Wash and halve the tomatoes. Peel shallots and cut into fine cubes. Wash the garlic bulb and cut into thin slices with the skin.
2
Wash the herbs and dab dry. Coarsely chop the rosemary. Pluck basil leaves. Coarsely dice white bread and grind finely in a mixer. Whisk eggs. Wash meat and dab dry. Season with salt and pepper.
3
Turn the meat first in flour, then in the eggs and finally in the breadcrumbs. Press the breadcrumbs lightly. Heat 3-4 tablespoons of oil in a pan. Fry the chops in it in portions on each side for 2-3 minutes at medium heat.
4
Remove and place on an oiled baking tray. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 8-10 minutes. Heat 1 tbsp. oil in the frying fat. Fry the shallots, garlic, peppers and tomatoes for about 4 minutes, turning them over.
5
Fry the rosemary briefly. Season to taste with salt, pepper and lemon juice. Stir in basil. Arrange everything together on a plate.