Provençal lamb chop pan

Name: Provençal lamb chop pan
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Wholemeal rice; 7-10 Tbsp Salt; 500 g Courgette; 200 g oblong shallots; 2 Garlic cloves; 1 chili pepper; 3 TABLESPOONS Olive oil; 1 TEASPOON dried herbs of Provence; 1 Lime; 500 g minced lamb; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Chili and rosemary; 7-10 Tbsp Chives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Wholemeal rice
7-10 Tbsp Salt
500 g Courgette
200 g oblong shallots
2 Garlic cloves
1 chili pepper
3 TABLESPOONS Olive oil
1 TEASPOON dried herbs of Provence
1 Lime
500 g minced lamb
7-10 Tbsp Sweet peppers
7-10 Tbsp Chili and rosemary
7-10 Tbsp Chives

Directions

1
Cook the rice in boiling salted water for about 30 minutes. Clean and wash the zucchini, cut in half diagonally. Peel shallots. Peel garlic as well and cut into thin slices. Cut the chilli lengthwise, remove seeds, wash and chop finely. Fry garlic, chilli, zucchini and shallots in hot olive oil while turning for about 10 minutes. Season with salt and dried herbs.
2
Wash lime, cut into pieces and sauté. Take everything out of the pan and fry the minced lamb in hot frying fat for 10-12 minutes while turning. Season with salt and paprika. Add vegetables again and heat up again while turning. Serve garnished with chilli and rosemary. Serve rice sprinkled with chives extra
3
Glasses: Krömer Zolnir