Lamb chops on mountain lentil ragout

Name: Lamb chops on mountain lentil ragout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Mountain Lenses; 1 Onion; 1 TABLESPOON Butter or margarine; 1 Orange; 1 Pomegranate; 75 g Raisins; 1 TABLESPOON Instant vegetable stock; 1 TEASPOON Cinnamon; 1 knife tip Allspice; 8 (à 50 g) Lamb chops; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Mint

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Mountain Lenses
1 Onion
1 TABLESPOON Butter or margarine
1 Orange
1 Pomegranate
75 g Raisins
1 TABLESPOON Instant vegetable stock
1 TEASPOON Cinnamon
1 knife tip Allspice
8 (à 50 g) Lamb chops
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Mint

Directions

1
Rinse the lenses in a sieve. Peel and finely chop the onion. Melt the fat in a saucepan. Brown onion and lentils in it. Deglaze with 3/4 litre water, bring to the boil, cover and cook for about 30 minutes. Peel the orange so that the white skin is completely removed.
2
Remove the fillets with a sharp knife between the parting skins. Cut the pomegranate in half and remove the seeds, collecting the juice. Wash the raisins and add them to the lentils 5 minutes before the end of the cooking time. Stir in stock, cinnamon and pimento. Flavour again. Wash the lamb chops and dab dry. Heat the oil in a pan. Fry the chops for 3-4 minutes while turning. Season with salt and pepper and keep warm. Fold the orange fillets, pomegranate seeds and juice into the lentils. Arrange the lentils with the lamb chops on plates.
3
Wash the lamb chops and dab dry. Heat the oil in a pan. Fry the chops for 3-4 minutes while turning. Season with salt and pepper and keep warm. Fold the orange fillets, pomegranate seeds and juice into the lentils. Arrange the lentils with the lamb chops on plates. Garnish with mint. Serve with yoghurt with mint