Lamb chops with lemon yoghurt sauce

Name: Lamb chops with lemon yoghurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2-3 Garlic cloves; 1 small onion; 3 Stem(s) Mint; 2 (150 g each) Mug of whole milk yoghurt; 1 TEASPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp ground cumin; 250 g Cherry tomatoes (on the stalk if desired); 1 Lime; 4 Lammkoteletts (ca. 150 g); 2-3 TABLESPOONS Oil; 2-3 stem(s) Thyme; 50 g black olives

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2-3 Garlic cloves
1 small onion
3 Stem(s) Mint
2 (150 g each) Mug of whole milk yoghurt
1 TEASPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
7-10 Tbsp ground cumin
250 g Cherry tomatoes (on the stalk if desired)
1 Lime
4 Lammkoteletts (ca. 150 g)
2-3 TABLESPOONS Oil
2-3 stem(s) Thyme
50 g black olives

Directions

1
Peel the garlic and dice half of it finely. Cut the rest of the garlic into slices. Peel onion and dice very finely. Wash the mint and put some leaves aside for garnishing.
2
Cut the rest of the mint into fine strips. Mix yoghurt, lemon juice, garlic and onion cubes and mint. Season with salt, pepper and cumin. Wash the tomatoes. Wash the lime and cut into slices.
3
Wash meat thoroughly and pat dry. Heat oil in a pan and fry the meat in it for 2-3 minutes on each side. Add the garlic slices shortly before the end of the frying time. Season with salt and pepper.
4
Remove from the pan, cover and keep warm. Wash the thyme and dab dry. Fry the tomatoes, olives, lime wedges and thyme for about 2 minutes at medium heat in the frying fat, turning. Season with salt and pepper.
5
Arrange meat and vegetables for 1 person each on a small plate. Add sauce garnished with mint. Flat bread tastes good with it.