Potato and bean salad with lamb chops

Name: Potato and bean salad with lamb chops
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g Potatoes; 2 TEASPOONS Vegetable broth; 1 (80 g) Côtelettes d'agneau; 2 1/2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 (30 g) small onion; 2 TABLESPOONS Vinegar; some stem(s) Thyme; 1 pinch Sugar; 100 g red beans (canned); 100 g Leeks (leek); 7-10 Tbsp Thyme, parsley and orange slices

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g Potatoes
2 TEASPOONS Vegetable broth
1 (80 g) Côtelettes d'agneau
2 1/2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 (30 g) small onion
2 TABLESPOONS Vinegar
some stem(s) Thyme
1 pinch Sugar
100 g red beans (canned)
100 g Leeks (leek)
7-10 Tbsp Thyme, parsley and orange slices

Directions

1
Wash and peel the potatoes, cook them for about 20 minutes in the broth dissolved in water. In the meantime, wash the lamb chops and dab dry. Heat 1/2 tablespoon of oil in a frying pan and fry the chops all around. Season with salt, pepper and paprika. Peel and finely chop the onion.
2
Remove 3-5 tablespoons of the potato stock, mix with vinegar. Add the rest of the oil bit by bit. Add onion. Wash and finely chop the thyme and add it as well. Season to taste with salt, pepper, paprika and sugar. Drain the beans. Cut potatoes into bite-sized pieces. Clean and wash the leek and cut into fine rings. Mix potatoes, beans and leek. Arrange on a plate, pour vinaigrette over it.
3
Drain the beans. Cut potatoes into bite-sized pieces. Clean and wash the leek and cut into fine rings. Mix potatoes, beans and leek. Arrange on a plate, pour vinaigrette over it. Add the lamb chops. Garnish as you like with thyme, parsley and orange slices