Lamb chops with carrot sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the beans and cut into pieces. Peel and finely chop the onion. Clean, wash and finely dice the carrots. Wash the meat and dab dry with kitchen paper. Wash rosemary, dab dry, pluck needles from the twig and chop half finely.

2. 2

   Place the beans in boiling salted water and cook for twelve to 15 minutes. Meanwhile, bring the stock, half the onion and chopped rosemary to the boil. Add the carrots and cook for eight minutes. Then take out some carrot cubes and put them aside.

3. 3

   Mash the rest of the carrots in the stock. Season sauce with salt and pepper. Keep warm. In the meantime, heat two tablespoons of oil in a pan and fry the meat for two to three minutes on each side. Then season with salt, pepper and the remaining rosemary.

4. 4

   At the same time, heat the remaining oil and sauté the remaining onion until transparent. Pour beans into a sieve, drain well and toss in onion oil. Serve the beans, meat, sauce with carrots put aside and pepper on plates.

5. 5

   Garnish with rosemary as desired. Boiled potatoes taste good with it.

Nutrition Facts

KCAL
570 kcal

CARBS
11 g

FATS
47 g

PROTEINS
25 g