Stuffed pointed peppers with chilli quark (Milram) and herb lamb chops

Name: Stuffed pointed peppers with chilli quark (Milram) and herb lamb chops
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4-6 Branches of rosemary; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 7-10 Tbsp freshly ground black pepper; 12 (approx. 700 g) Lamb chops; 8 Sweet peppers (about 50 g each); 7-10 Tbsp Salt; 300 g Chiliquark; 1 disposable piping bag or freezer bag

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4-6 Branches of rosemary
2 Garlic cloves
4 TABLESPOONS Olive oil
7-10 Tbsp freshly ground black pepper
12 (approx. 700 g) Lamb chops
8 Sweet peppers (about 50 g each)
7-10 Tbsp Salt
300 g Chiliquark
1 disposable piping bag or freezer bag

Directions

1
Wash the rosemary, shake dry, except for something to garnish, pluck needles from the twigs and chop. Peel garlic and cut into fine slices. Mix 3 tablespoons of oil, rosemary and garlic and season with pepper. Wash the meat, dab dry, coat with the marinade and chill for 30 minutes. Wash the bell peppers, cut off the lid and remove the seeds.
2
Heat 1 tablespoon of oil. Fry the bell peppers and the bell pepper lid for about 4 minutes while turning. Remove and keep warm. Fry lamb chops in hot fat on both sides for about 2 minutes each. Season with salt. Add the remaining rosemary briefly. Pour the quark into a piping bag or freezer bag. Cut off the top and fill with peppers. Arrange peppers and lamb chops on plates.
3
Season with salt. Add the remaining rosemary briefly. Pour the quark into a piping bag or freezer bag. Cut off the top and fill with peppers. Arrange peppers and lamb chops on plates. Garnish with rosemary
4
25 minutes waiting time