Lamb chops with Roquefort cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the lemon and cut into slices. Peel the garlic and press it through the garlic press. Mix oil, garlic and lemon slices and marinate the lamb chops in it for about 1 hour. Clean, wash and cut the beans into wide pieces. Peel the shallots and cut into slices. Peel and wash the potatoes.

2. 2

   Cook the beans in salted water for about 20 minutes. Remove chops from the marinade. Heat 2 tablespoons of the garlic marinade in a frying pan and fry the potatoes in it for about 15 minutes while turning. Peel and finely dice the onion. Heat the fat in a pan and fry the onion in it until transparent. Deglaze with cream and let it boil down a bit. Melt cheese in it. Wash the thyme and put something aside to garnish. Remove the remaining leaves and add to the sauce. Season to taste with salt and pepper. Heat another 2 tablespoons of the garlic marinade in a pan and fry the chops in it for about 3 minutes on each side. Put Roasmarin on the meat and fry briefly.

3. 3

   Wash the thyme and put something aside to garnish. Remove the remaining leaves and add to the sauce. Season to taste with salt and pepper. Heat another 2 tablespoons of the garlic marinade in a pan and fry the chops in it for about 3 minutes on each side. Put Roasmarin on the meat and fry briefly. Season with salt and pepper and remove. Sauté the shallots in the frying fat, drain the beans and toss briefly. Arrange on plates garnished with lemon and thyme

4. 4

   Glass: Kosta Boda

Nutrition Facts

KCAL
760 kcal

CARBS
29 g

FATS
60 g

PROTEINS
25 g