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Ingredients
Lamb Chop Dinner
- For the lamb
- 8 Lamb cutlets
- 1 garlic clove
- 1 organic lemon
- 200 grams Corn kernel (canned)
- 250 grams green Beans
- 1 onion
- 3 Tbsps olive oil
- 200 grams Sour cream
- salt
- peppers
- ½ Baguette
- 4 garlic cloves
- 1 bunch parsley
- 100 grams butter
- For the mousse
- 1 Cucumber
- 50 grams butter
- 50 grams Yogurt (0.1% fat)
- 2 Tbsps Wine vinegar
- 150 grams Whipped cream
- ½ packet gelatin
- salt
- peppers
For the mousse: Cut cucumber in half lengthwise, scrape out seeds with a spoon and dice. Season with salt, cover with water and let rest for 30 minutes. Combine butter, yogurt and vinegar. Season with salt and pepper. Soak gelatin in water. Beat cream until stiff, then fold into yogurt mixture. Stir gelatin into a bit of cream, then fold into entire mousse mixture. Drain cucumber and fold into mousse. Cover and chill.
For the lamb: Rinse lamb chops and pat dry. Zest and juice lemon. Peel and press garlic, then mix with lemon zest and juice. Rub mixture onto lamb, cover and let rest for 1 hour.
Rinse and trim beans. Blanch in salted water for 5 minutes, shock in ice water and drain well. Drain corn. Peel and mince onion. Heat 1 tablespoon oil in a pan and sauté onion. Add beans and corn, then stir in sour cream and cook over low heat for 5 minutes.
Sear lamb chops over high heat in 2 tablespoons hot oil. Cook about 2 minutes per side, then season with salt and pepper.
Peel and press garlic. Rinse and mince parsley and mix with butter, garlic and salt. Cut baguette in half lengthwise, spread thick with garlic butter and bake in an oven preheated to 170°C (approximately 350°F) for 5 minutes, until golden brown.
Plate lamb chops, vegetables and cucumber mousse. Serve with baguette.
(Percentage of daily recommendation)
| Calorie | 1,414 cal. | (67 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 110 g | (95 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |