Salad plate with lamb chops
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 2 Garlic cloves
- 1 Rosemary stalk
- 2 stem(s) Oregano
- 8 TABLESPOONS Oil
- 2 Leek sticks (leek)
- 500 g Carrots
- 4 red onions
- 1 can(s) (425 ml; 265 g) Flageolets (green beans)
- 1 Lettuce
- 100 ml Lemon juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 TEASPOON Sugar
- 2-3 TEASPOONS medium hot mustard
- 8 Lamb chops (approx. 100 g each)
Directions
- 1
Peel the garlic. Wash the herbs. Chop everything with 4 tablespoons of oil. For the salad, clean and wash the leek and cut into thin rings. Peel and wash the carrots and cut them into fine strips.
- 2
Peel and slice the onion. Wash and drain the beans. Clean, wash and drain the salad. Arrange the salad ingredients on a plate covered with lettuce leaves. Boil lemon juice for the sauce.
- 3
Season with salt, pepper and sugar. Stir in mustard and remaining oil. Spread over the salad and let it stand for a while. Wash the chops and dab dry. Grill on the hot grill for 3-4 minutes on each side.
- 4
Brush several times with the spiced oil.
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