Sweet peppers with chilli quark for lamb chops

Name: Sweet peppers with chilli quark for lamb chops
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2–3 Branches of rosemary; 2 Garlic cloves; 8 chicory; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 8 Lamb chops (à approx. 75 g); 100 g Feta cheese; 1 package (200 g) Chiliquark; 1 small freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2–3 Branches of rosemary
2 Garlic cloves
8 chicory
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
8 Lamb chops (à approx. 75 g)
100 g Feta cheese
1 package (200 g) Chiliquark
1 small freezer bag

Directions

1
Wash the rosemary, shake dry and cut the twigs into large pieces. Peel garlic and cut into thin slices.
2
Wash the peppers, cut off the lid and remove the seeds. Heat 1 tablespoon of oil in a frying pan. Fry the peppers and the lid for about 5 minutes, turning them over. Season with salt. Take out.
3
Wash the chops and pat them dry. Heat the remaining oil in the frying fat. Fry chops for 2-3 minutes on each side. Fry garlic and rosemary briefly. Season chops with salt and pepper.
4
In the meantime, crumble the feta cheese finely and stir into the quark. Pour into a freezer bag and cut off a corner. Inject the quark into the peppers. Serve with the lids and lamb chops.
5
Flatbread tastes good with it.