Ingredients for 4 people:
½ bunch coriander
2-3 cloves of garlic
2 tablespoons olive oil
Pepper
16 lamb chops of approx. 50 g each
Salt
For the dip:
30 g dried tomatoes (without oil)
200 g fresh bottled tomatoes
125 g crème légère
1 tsp pickled green pepper
Salt
2 tbsp chopped parsley
Preparation:
1. Rinse coriander, shake dry and chop finely. Peel the garlic and chop finely. Mix with olive oil and pepper. Rub the lamb chops with the marinade. Cover and leave to marinate for about 1 hour.
2. For the dip, chop the dried tomatoes and fresh tomatoes and puree them not very finely. Stir in the crème légère. Chop the green pepper and stir in. Season with salt and fold in the parsley.
3. Grill the lamb chops on the hot charcoal grill for approx. 3-4 minutes per side.
Season with salt. Serve with the dip.
Serve with a fresh salad and baguette.
Nutritional values per portion approx.:
Calories: 226
Joule: 945
Protein: 26 g
Fat: 12.3 g
Carbohydrates: 3 g
(FoodCentrale by ddp images)
