Lamb Chops with Mediterranean-style Beans
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 295 kcal | (14 %) | ||
| Protein | 22.3 g | (23 %) | ||
| Fat | 19.7 g | (17 %) | ||
| Carbohydrates | 7 g | (5 %) |
Ingredients
- Ingredients
- 50 grams sun-dried Tomatoes
- 3 shallots
- 1 garlic clove
- 1 rosemary
- 6 black, pitted Olives
- 12 small Lamb cutlets (Frenched)
- Salt and peppers
- 5 Tbsps olive oil
- 100 milliliters Red wine
- 1 tsp Beurre manié (flour-butter mixture) (Flour and softened butter, mixed in equal parts)
- 500 grams wide Beans
- 1 each tomato and onions
- 100 milliliters Vegetable broth
Preparation steps
Soak the sun-dried tomatoes for 15 minutes in cold water.
Peel shallots and garlic and finely chop. Finely chop the rosemary needles. Drain the soaked sun-dried tomatoes and chop finely. Cut olives in half. Season lamb with salt and pepper. Heat 2 tablespoons olive oil in a pan and fry the lamb cutlets on both sides for 3 minutes on each side, then keep warm in the oven at 50°C (approximately 120°F).
Heat 1 tablespoon olive oil in a pan and fry the shallots. Add garlic and half of the rosemary. Deglaze with red wine, thicken with the beurre manié and season with salt and pepper.
Rinse beans, trim and cut into 3 cm (approximately 1 inch) pieces. Cook in salted water for about 10 minutes. Then drain, rinse in cold water and drain again. Peel the onion and cut into thin rings. Rinse tomato and dice into cubes.
Heat the remaining olive oil in a pan and add onion rings. Sauté onion rings briefly and stir in tomato paste. Add beans and sun-dried tomatoes. Pour in vegetable broth and cook about 5 minutes. Stir in fresh tomato, olives and rosemary. Simmer another 5 minutes and season with salt and pepper. Serve the chops with the sauce and beans.
