Lamb chops with feta cheese crust

Name: Lamb chops with feta cheese crust
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Cutting beans; 7-10 Tbsp Salt; 1 (125 g) Bag of durum wheat; 2 TABLESPOONS Butter or margarine; 400 g Lamb chops; 100 g Courgette; 100 g Aubergine; 1 washer Toast; 60 g Sheep's cheese; 1 Stalk of thyme, parsley, rosemary; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp fresh herbs and lemon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Cutting beans
7-10 Tbsp Salt
1 (125 g) Bag of durum wheat
2 TABLESPOONS Butter or margarine
400 g Lamb chops
100 g Courgette
100 g Aubergine
1 washer Toast
60 g Sheep's cheese
1 Stalk of thyme, parsley, rosemary
2 Garlic cloves
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp fresh herbs and lemon

Directions

1
Clean, wash and chop the beans. Cook in boiling salted water for about 15 minutes. Cook tender wheat in boiling salted water for 10 minutes. Wash the chops and dab dry.
2
For the crust, clean and wash the zucchini and eggplant and cut into fine cubes. Dice toast and feta cheese also very finely. Wash the herbs, pluck leaves or needles from the stems and chop very finely.
3
Peel the garlic and press it through a garlic press. Heat 1 tablespoon of olive oil. Sauté the garlic and fry the chops briefly on each side. Season with salt, pepper and lemon juice and place on a tray.
4
Briefly toss the zucchini and eggplant cubes in the cooking fat. Mix toast, feta cheese, herbs and 2 tablespoons of olive oil. Spread on the chops and grill under the hot grill. Melt the fat shortly before serving.
5
Swivel the beans and tender wheat in it. Serve in portions garnished with fresh herbs and lemon.