Ingredients for 4 people:
200 g long grain rice
salt
1 each red and green bell pepper
1 zucchini
400 g pumpkin
1 onion
1 bunch thyme
2 tablespoons pine nuts
4 tablespoons olive oil
30 g dried cranberries
Pepper
For the lamb chops:
2-4 cloves of garlic
8 lamb shank chops
salt, pepper
2 tablespoons olive oil
4-6 small sprigs of rosemary
Preparation:
1. Cook rice in salted water according to instructions. Quarter, clean and rinse peppers. Rinse and clean zucchini. Peel pumpkin and remove seeds. Chop vegetables into small cubes. Peel and dice onion. Rinse thyme and remove the leaves from the stems.
2. Dry roast pine nuts in a large frying pan until golden brown. Transfer to a plate. Add olive oil to pan and heat. Sauté onion and vegetables for 12-15 minutes. In the last minutes, add thyme and cranberries. Mix in rice and pine nuts and season with salt and pepper. Keep warm.
3. Peel garlic and cut in half. Season lamb chops with salt and pepper. Heat olive oil in a non-stick frying pan. Fry lamb chops in it for 2-3 minutes per side, adding garlic and rosemary in last few minutes. Serve the lamb chops with the rice.
Preparation time approx. 40 minutes
Nutritional values per serving approx.:
Calories: 532
Joule: 2229
Protein: 32,4 g
Fat: 22,7 g
Carbohydrates: 49 g
(FoodCentrale by ddp images)
