Pistachio Lamb Chops on Lentils
Ingredients
- Ingredients
- 200 grams tan Lentils
- 1 red Hungarian wax pepper
- 50 grams raisins
- 50 grams pitted black Olives
- 1 handful parsley
- 1 handful mint
- salt
- 4 Tbsps olive oil
- 8 Lamb cutlets
- 1 Avocado
- 1 tsp smoked ground paprika
- 1 splash dry white wine
- 40 grams chopped Pistachio
- colorful Sprout (for garnish)
Preparation steps
Soak the lentils overnight in plenty of cold water.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into very small cubes. Coarsely chop the raisins and olives. Rinse the herbs, shake dry, pluck and finely chop.
Drain the lentils and cook according to package directions until tender, about 20 minutes.
Heat 2 tablespoons of the oil in a skillet and saute the peppers, raisins and olives 2-3 minutes.
Rinse the lamb, pat dry, season with salt and pepper. Heat the remaining oil in a skillet and saute the lamb until golden brown on both sides, 3-4 minutes.
Peel the avocado, cut in half, remove the pit and dice the flesh into small cubes. Mix the smoked paprika into the pan with the pepper, olives and raisins and pour in the wine. Add the drained lentils to the pan along with the avocado and herbs and season with salt and pepper.
Roll the fat-side of the lamb in the pistachios and serve on the olive vegetables. Serve garnished with sprouts.
