John Myers
Contents
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Ingredients
- 1 Zucchini fresh, cleaned, cut into 6 mm slices
- 1 Yellow peppers, peeled, pitted, cut into large pieces
- 1 Red peppers, peeled, pitted, cut into large pieces
- 5 Spring onions, cleaned, cut into rings
- 3 Garlic cloves chopped
- 150 g Date tomatoes, cleaned
- 120 g Crumbled Feta
- Fresh oregano
- Fresh thyme
- Fleur de Sel sea salt
- Black pepper from the mill
- Extra virgin olive oil
- 500 g Potatoes grenaille small, well washed and halved lengthways
- 4 Lamb chop, cut into two ribs a about 140 gr.
- 60 g Toast without crust, finely grated
- 40 g Wild garlic leaves, finely chopped
- 100 g Melted butter
- 1 pinch Chilli from the mill
Instructions
- Line an oven tray with baking paper. Spread the vegetables with the potatoes on top. Sprinkle with oregano, thyme and garlic. Season with salt and pepper. Sprinkle with cheese. Drizzle with olive oil. Bake at 180 degrees top / bottom heat for 60-70 minutes.
- In the meantime, mix the butter with the wild garlic and season with salt and chilli. Work breadcrumbs into the butter.
- Pepper the chops and fry them in hot olive oil for 1 minute on each side, remove and brush generously with the wild garlic butter, add to the vegetables for the last 8-10 minutes and fry until done.
- Take out of the oven and let everything rest for about 3 minutes. Divide the vegetables on plates. Place a cutlet on each of the vegetables.
Nutrition
Serving: 100gCalories: 488kcalCarbohydrates: 1.4gProtein: 8.9gFat: 50.2g
