Lamb Chops with Bean Salad

Lamb pairs excellently with mint. This time, however, we wont use it to season the meat but instead add it to the bean salad that we serve with the delicious lamb chops.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 8 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Bean salad

  • 400 g Beans, grains, cooked

  • 1 piece Bell pepper, red, fresh

  • 1 piece Onion, raw

  • 5 twig Mint

  • 2 spoons Vinegar, red wine

  • 3 spoons Oil, olive

  • 1 pinch Spices, pepper, black

  • 0.25 teaspoons Salt, table

  • 4 pieces Meat, lamb, fillet

  • 3 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 2 spoons Oil, olive

Steps

  1. Drain the beans from the can, rinse them under running water, and drain well. Wash and clean the bell pepper (remove the stem and seeds), and peel the onion. Cut the bell pepper and onion into roughly equal-sized pieces. Tear the mint leaves from the stems and chop them finely.

  2. Combine the beans, bell pepper, and onion in a large bowl. Season to taste with pepper, salt, olive oil, and vinegar. Add the chopped mint and mix all the ingredients well.

  3. Rinse the lamb chops and dry them with paper towels. Make small cuts along the edges to prevent them from curling during cooking. Season the chops on both sides with pepper and salt.

  4. Heat oil in a pan and fry the seasoned lamb chops.

  5. Serve the cooked chops on plates. Accompany with the bean salad and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 163.44 kcal
  • Fat: 8.23 g
    • Saturated Fat: 2.97 g
  • Carbohydrates: 9.14 g
    • Sugars: 0.61 g
  • Protein: 11.5 g
  • Fiber: 2.21 g

Advice

Instead of wine vinegar, you can use lemon juice.