Lambsteak chops
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 600 g small carrots
- 7-10 Tbsp Salt
- 1 (30 g) Hollandaise sauce bag
- 60 g Butter
- 1/2 TEASPOON clear broth (instant)
- 1 potty Chervil
- 7-10 Tbsp Lime juice
- 8 Lamb handle chops (à approx. 75 g)
- 3 TABLESPOONS Oil
- 7-10 Tbsp fresh or dried rosemary
- 7-10 Tbsp Pepper
- 7-10 Tbsp Herbs
Directions
- 1
Peel the carrots and leave some green. Cook in boiling salt water for about 10 minutes. Put 225 ml water and broth into a pot. Add hollandaise sauce and bring to the boil while stirring.
- 2
Stir in butter in small pieces. Chop the chervil coarsely and stir into the sauce. Season with lime juice, keep warm. Wash chops and dab dry. Heat oil in a pan. Fry the chops on both sides for 3-4 minutes.
- 3
Season with rosemary, salt and pepper. Arrange carrots, lamb chops and sauce on a plate. Garnish with rosemary and parsley as desired. Boiled potatoes taste good with it.
Nutrition Facts
KCAL
670 kcal
670 kcal
CARBS
8 g
8 g
FATS
61 g
61 g
PROTEINS
22 g
22 g
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