Lentil puree with lamb chops

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean, wash and finely dice the carrots. Peel and chop the onion. Peel garlic, crush 1 clove finely. Wash thyme and oregano, put aside some for garnishing, chop the rest finely. Heat 1 tablespoon of oil in a saucepan, fry carrots, herbs, onion and garlic briefly. Add lentils, deglaze with vegetable stock and cook for about 20 minutes, stirring several times. In the meantime clean, wash and quarter the tomatoes and remove the seeds. Finely dice tomato quarters. Clean lamb's lettuce, wash thoroughly, drain well. For the vinaigrette, mix vinegar, salt and pepper, add the remaining oil and tomato cubes. Wash the meat and dab dry. Heat 3 tablespoons of olive oil in a frying pan, add the meat and fry on both sides for 4-5 minutes. Cut the remaining garlic into thin slices and fry briefly with the chops. Keep meat warm. Puree the lentils with the cutting stick of the hand mixer, stir in the fat, remaining olive oil and crème fraîche. Season with salt and pepper. Arrange everything on plates. Garnish cutlet with garlic slices. Pour vinaigrette over the salad. Sprinkle the rest of the oregano on the puree

2. 2

   Per person approx. 6800 kJ/ 1620 kcal

3. 3

   Cutlery: Haymann

4. 4

   Glasses: Schwietzke

5. 5

   Wood lemon: Taylor