Lamb chops with thyme

Name: Lamb chops with thyme
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Tomatoes; 3 Onions; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar,; 4 TABLESPOONS Olive oil,; 40-50 g black olives; 12 small lamb chops; 3 TABLESPOONS medium hot mustard; 1 potty Thyme; 6 TABLESPOONS Breadcrumbs; 2 Eggs; 7-10 Tbsp Lettuce and lemon

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Tomatoes
3 Onions
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar,
4 TABLESPOONS Olive oil,
40-50 g black olives
12 small lamb chops
3 TABLESPOONS medium hot mustard
1 potty Thyme
6 TABLESPOONS Breadcrumbs
2 Eggs
7-10 Tbsp Lettuce and lemon

Directions

1
Clean and wash the tomatoes, peel the onions. Cut both into slices. Season vinegar with salt, pepper and sugar. Beat 2 tablespoons of oil into it. Mix the tomatoes, onions and olives with the marinade and let it stand for a short time.
2
Wash the lamb chops and pat dry with kitchen paper. Season with salt and pepper and brush with mustard. Wash and chop thyme and mix with breadcrumbs. Beat the eggs. Turn chops first in egg, then in breadcrumbs. Heat the remaining oil. Fry the chops on each side for about 3 minutes until crispy. Season tomato salad again and arrange with the chops. Garnish with lemon and salad if desired.
3
Turn chops first in egg, then in breadcrumbs. Heat the remaining oil. Fry the chops on each side for about 3 minutes until crispy. Season tomato salad again and arrange with the chops. Garnish with lemon and salad if desired. Goes well with garlic baguette