Ingredients for 4 people:
For the cucumber relish:
1 mini cucumber
1 red onion
1 tbsp white wine vinegar
salt, pepper
1 tbsp olive oil
1 clove of garlic
1 pinch of sugar
6 stalks of mint
For the potatoes:
750 g potatoes, mainly firm boiled
4 tbsp olive oil
1-2 red chillies
a few thyme stems
Also:
16 lamb chops with stems (approx. 1 kg, cut from the carré).
1 tbsp olive oil
Preparation:
1. Rinse the cucumber. Peel the onion. Dice the cucumber and onion. Mix vinegar with salt, pepper and olive oil. Pour over the cucumber. Peel the garlic and squeeze. Mix everything together and season with sugar. Leave in a cool place to infuse. Pluck the mint leaves from the stalks, chop finely and mix in.
2. Peel and wash the potatoes and cut into cubes. Heat the olive oil in a coated frying pan. Fry the potatoes for 20-25 minutes, turning from time to time. Clean, rinse and finely chop the chilli. Fry together with the fry with the thyme for the last few minutes. Season the potatoes with salt.
3. Season the lamb chops with salt and pepper. Heat the olive oil in a large
coated frying pan. Fry the lamb chops in it for 2-3 minutes per side. Arrange everything together.
Preparation time approx. 50 minutes
Nutrition per portion approx.:
Calories: 640
Joule: 2676
Protein: 21,8 g
Fat: 48,7 g
Carbohydrates: 28 g
(FoodCentrale by ddp images)
