Lamb chops with lemon julienne

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 2
  • 2 double lamb chops (approx. 150 g each)
  • 1 Garlic clove
  • 1 small red chili pepper
  • 2 stem(s) Lemon balm
  • 1 untreated lemon
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Balsamic vinegar

Directions

  1. 1

    Wash the chops, dab dry and cut the fat edge slightly. Peel the garlic and press it through the garlic press. Wash the chilli pepper, cut lengthwise, remove seeds and cut into rings.

  2. 2

    Wash the lemon balm and, except for something to garnish, cut into strips. Wash the lemon and peel the lemon peel with a julienne nipper. Cut the lemon into slices and wedges. Mix lemon peel, chilli, lemon balm and garlic.

  3. 3

    Briefly toss the lemon slices in hot oil and remove. Fry the chops in the oil on both sides for about 6 minutes. Season with salt and pepper and sprinkle with balsamic vinegar. Add the lemon peel mixture.

  4. 4

    Garnish with lemon slices, slices and lemon balm. Flatbread tastes good with it.

Nutrition Facts

KCAL
670 kcal
CARBS
4 g
FATS
56 g
PROTEINS
22 g

Categories & Tags

Main DishespiquantMeatLamb