Lamb cutlet plate

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the celery and cut it diagonally into slices. Wash, clean and cut tomatoes crosswise. Put them into a small form and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 5 minutes.

2. 2

   Meanwhile wash parsley, dab dry, pluck leaves from the stalks and, except for a few for garnishing, chop finely. Crumble the toast finely and stir it into the cream cheese with the chopped parsley, except for a little bit for sprinkling.

3. 3

   Remove the tomatoes from the oven, carefully hollow out a little and fill with the cream cheese mixture. Sprinkle with the remaining toast bread crumbs and place a knob of butter on each. Bake for another 6-8 minutes.

4. 4

   In the meantime, wash the chops and pat them dry. Heat oil in a grill pan and fry the chops in it for 3-4 minutes on each side. Season with salt and pepper. Peel garlic and cut into thin slices.

5. 5

   Pluck the rosemary needles from the twig and, shortly before the end of the frying time, add them to the meat with the garlic and fry with it. Remove meat from the pan and keep warm. Add the celery to the frying fat and fry briefly.

6. 6

   Deglaze with broth and cook for 6-8 minutes. Season with salt and pepper. Arrange lamb chops with celery and the grilled tomatoes on a plate. Sprinkle with parmesan slices and serve garnished with the remaining parsley.

7. 7

   Italian white bread tastes good with it.

Nutrition Facts

KCAL
610 kcal

CARBS
10 g

FATS
53 g

PROTEINS
24 g