Spicy pumpkin and apple vegetables with lamb chops

Name: Spicy pumpkin and apple vegetables with lamb chops
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 1 (approx. 1200 g) small pumpkin (e.g. Baby Bear); 1/2 bunch Thyme; 5 TABLESPOONS Oil; 300 ml Vegetable broth (instant); 300 ml clear apple juice; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 Msp. crushed dried chili; 2 Apples (approx. 175 g each); 1-2 red chillies; 1-2 Garlic cloves; 8 Lamb chops (approx. 80 g each); 7-10 Tbsp red chillies

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
1 (approx. 1200 g) small pumpkin (e.g. Baby Bear)
1/2 bunch Thyme
5 TABLESPOONS Oil
300 ml Vegetable broth (instant)
300 ml clear apple juice
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 Msp. crushed dried chili
2 Apples (approx. 175 g each)
1-2 red chillies
1-2 Garlic cloves
8 Lamb chops (approx. 80 g each)
7-10 Tbsp red chillies

Directions

1
Wash potatoes thoroughly, peel them, halve or quarter them as desired. Pumpkin clean, wash and cut into large pieces. Wash thyme, dab dry and pluck the leaves from the stalks.
2
Heat 3 tablespoons of oil in a casserole dish, fry the potatoes in it while turning, add the pumpkin and half of the thyme, fry briefly and deglaze with broth and apple juice. Bring to the boil, season with salt, pepper and chilli.
3
Cover and cook for about 18 minutes. In the meantime, wash apples thoroughly, quarter them, remove seeds and cut them into large slices. Carve the chilli pepper lengthwise, remove seeds and cut into rings. Add the apple slices and chilli pepper to the stock 3-4 minutes before the end of the cooking time.
4
Peel and slice the garlic. Wash the meat thoroughly and dab dry with kitchen paper. Heat the remaining oil in a large frying pan and fry the meat in it over high heat for about 2 minutes on each side.
5
Fry the garlic for about 1 minute. Then season with salt and pepper. Arrange the vegetables and two lamb chops each with the remaining thyme on plates or small platters. Serve garnished with chillies as desired.