Lamb chops with ribbon noodles and Mineolas

Name: Lamb chops with ribbon noodles and Mineolas
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Mineolas; 1/2 Perennial celery; 7-10 Tbsp Salt; 250 g fine ribbon noodles; 2 TABLESPOONS Oil; 8 Lamb chops (about 70 g each); 7-10 Tbsp Pepper; 100 g Whipped cream; 1/4 l Meat broth (instant); 2 TABLESPOONS dark sauce thickener; 1 TABLESPOON pickled green peppercorns; 20 g Butter or margarine; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Mineolas
1/2 Perennial celery
7-10 Tbsp Salt
250 g fine ribbon noodles
2 TABLESPOONS Oil
8 Lamb chops (about 70 g each)
7-10 Tbsp Pepper
100 g Whipped cream
1/4 l Meat broth (instant)
2 TABLESPOONS dark sauce thickener
1 TABLESPOON pickled green peppercorns
20 g Butter or margarine
7-10 Tbsp Parsley

Directions

1
Peel the Mineolas so that the white skin is completely removed. Cut out fillets between the parting skins. Clean, wash and cut the celery into pieces and cook in boiling salted water for about 5 minutes. Cook pasta in boiling salted water for about 8 minutes. Heat the oil in a pan and fry the chops on each side for about 4 minutes. Season with salt and pepper, take out and keep warm. Deglaze the frying stock with cream and broth.
2
Stir in sauce thickener and bring to the boil again. Add green peppercorns to the sauce and season with salt. Drain noodles and celery and toss in hot fat. Carefully fold in the orange filets. Arrange the noodles with the lamb chops on a plate. Garnish with parsley. Add sauce extra
3
Preparation time about 45 minutes. Per portion ca.4030 kJ/ 960 kcal, E 31 g, F 61 g, KH 53 g