Lamb chops with tomatoes and guacamole
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 483 kcal | (23 %) | ||
| Protein | 27.2 g | (28 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 6 g | (4 %) |
Preparation steps
For the lamb chops, thaw meat. Cut tomatoes crosswise and blanch for 1 minute in boiling water. Drain, cool and peel. Quarter tomatoes. For the guacamole, cut avocado in half. Remove pit and spoon flesh out of shell. Add to a food processor and pour in lime juice. Peel shallot and finely chop. Rinse chile pepper, remove seeds and finely chop.
Add shallot and chile pepper to avocado and mash finely. Season with salt. Rinse cilantro, shake dry, finely chop and stir into guacamole. Pat lamb chops dry and trim away fat with a sharp knife. Season with salt and pepper. Heat olive oil in a large, nonstick skillet and saute lamb chops on both sides. Add tomatoes and cook for another 3-5 minutes. Season tomatoes with salt and pepper. Serve lamb chops with tomatoes and guacamole.