Lamb chops with tomato vegetables

Name: Lamb chops with tomato vegetables
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 collar spring onions (approx. 200 g); 12 cherry tomatoes; 6 Lammkoteletts (ca. 75 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 3 Garlic cloves; 3-4 Stem(s) Parsley and thyme; 1 Bag of mashed potatoes complete with milk; 7-10 Tbsp grated nutmeg

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 collar spring onions (approx. 200 g)
12 cherry tomatoes
6 Lammkoteletts (ca. 75 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
3 Garlic cloves
3-4 Stem(s) Parsley and thyme
1 Bag of mashed potatoes complete with milk
7-10 Tbsp grated nutmeg

Directions

1
Clean, wash and pat dry the spring onions. Wash, clean and halve the cherry tomatoes. Wash lamb chops, pat dry and season with salt and pepper. Heat the oil in a pan and fry the lamb chops for 6-8 minutes, turning. Add spring onions and tomatoes to the lamb chops about 2 minutes before the end of the cooking time.
2
In the meantime, peel the garlic and crush it slightly. Wash the parsley and thyme, dab dry and, except for a little thyme for the lamb, pluck leaves from the stalks. Finely chop the herbs. Bring 1/2 litre of water to the boil and pour into a bowl. Stir in the puree flakes and let it swell for about 1 minute. Fold in herbs, season with salt and nutmeg. Add garlic and thyme to the lamb and fry briefly. Form mashed potatoes on each plate with a heart cutter. Arrange lamb chops, spring onions and tomatoes on top.
3
Fold in herbs, season with salt and nutmeg. Add garlic and thyme to the lamb and fry briefly. Form mashed potatoes on each plate with a heart cutter. Arrange lamb chops, spring onions and tomatoes on top. Cover the cutlets with the frying fat. Garnish with the fried garlic and thyme