Lamb chops on pomegranate lentils

Name: Lamb chops on pomegranate lentils
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Mountain Lenses; 50-75 g Raisins; 1 medium onion; 1 TABLESPOON butter/margarine; 1 Pomegranate; 2 Oranges; 8 Lamb chops (approx. 50 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TEASPOONS Vegetable broth; 1/2 TEASPOON ground cinnamon; 1 knife tip ground pimento; 7-10 Tbsp Mint

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Mountain Lenses
50-75 g Raisins
1 medium onion
1 TABLESPOON butter/margarine
1 Pomegranate
2 Oranges
8 Lamb chops (approx. 50 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TEASPOONS Vegetable broth
1/2 TEASPOON ground cinnamon
1 knife tip ground pimento
7-10 Tbsp Mint

Directions

1
Rinse and drain the lentils and raisins separately. Peel and finely chop the onion. Heat the fat in a saucepan. Sauté onion in it. Add 3/4 l water and lentils, bring to the boil, cover and simmer at low heat for about 30 minutes
2
Remove the seeds from the pomegranate. Peel oranges so that the white skin is removed. Remove the fillets with a sharp knife between the parting skins, catching the juice. Add the raisins to the lentils approx. 15 minutes before the end of the cooking time
3
Wash the chops and pat dry. Cut the fat edge several times. Heat oil in a pan. Fry the chops in it in portions on each side for 2-3 minutes. Season with salt and pepper
4
Fold the pomegranate seeds, orange fillets and juice under the lentils. Season with stock, cinnamon, allspice, pepper, 1 pinch of sugar and possibly salt. Arrange everything, garnish