Lamb chops Provencale with beans-potato-tomatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the beans into pieces. Put them into boiling salted water and cook for about 10 minutes. Peel, wash and chop the potatoes. Peel and roughly dice the onion. Peel garlic and cut into slices.

2. 2

   Pour the beans onto a sieve and drain well. Wash the rosemary, dab dry, pluck needles from the stems. Wash sage, dab dry and cut into strips. Heat oil in a pan and fry potatoes for about 10 minutes, turning them over. In the meantime, wash and clean the tomatoes and cut them into slices. Wash thyme, dab dry and pluck the leaves from the stalks. Add the beans, garlic, onion and tomatoes to the pan and fry for another 5 minutes, turning over. Season with salt and pepper and drizzle with olive oil. Set the vegetable pan aside. Wash the meat, dab dry and cut the fat edge several times with a sharp knife.

3. 3

   Add the beans, garlic, onion and tomatoes to the pan and fry for another 5 minutes, turning over. Season with salt and pepper and drizzle with olive oil. Set the vegetable pan aside. Wash the meat, dab dry and cut the fat edge several times with a sharp knife. Grill the meat on both sides for 2-3 minutes. Then season with salt and pepper. Arrange vegetables and meat on a plate and serve garnished with lemon, basil, rosemary and sage as desired

Nutrition Facts

KCAL
650 kcal

CARBS
25 g

FATS
50 g

PROTEINS
24 g