Lamb chops from the tin with asparagus and rhubarb compote

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Dab meat dry. Heat oil in a pan. Season meat with salt and pepper and fry it all around. Remove and place on the fat pan of the oven.

2. 2

   Wash and peel the asparagus and cut off the woody ends. Add the asparagus to the meat on the baking tray. Pour olive oil and 3 tablespoons of water over the asparagus and mix. Wash the thyme and shake dry.

3. 3

   Add thyme to the asparagus, season with salt and pepper. Bake asparagus and meat in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.

4. 4

   Wash, clean and cut the rhubarb into pieces. Melt butter in a pan. Sauté the rhubarb for about 4 minutes, then remove about half of the pieces. Add 4 tablespoons of water and 1 tablespoon of sugar and simmer for 3-4 minutes.

5. 5

   Turn off the oven. Remove meat from the tray and wrap in aluminium foil. Let meat rest for at least 5 minutes. Add rhubarb pieces to the cooked rhubarb, season with salt, pepper and a little sugar.

6. 6

   Cut the meat into chops and put them on the tray with the asparagus. Add the rhubarb compote.

Nutrition Facts

KCAL
610 kcal

CARBS
11 g

FATS
51 g

PROTEINS
24 g