John Myers
Contents
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Ingredients
Flesh:
- 4 Lamb chops
- Garlic oil for brushing the chops
- Pepper from the mill, salt
Vegetables:
- 450 g Green beans - organic and frozen
- 4 medium sized Potatoes
- 1 Hot peppers
- 2 small Onions
- 1 size Clove of garlic
- 10 Black olives without a core
- 75 g Bacon [just leave out vegetarians]
- 2 tbsp Olive oil
- 2 tbsp Herbs chopped [thyme, marjoram]
- Potato water - do not pour away - use to deglaze
- 1 tbsp Vinegar
- Pepper, salt sparingly, pinch of sugar,
Dip:
- 200 g Sheep milk cheese
- 150 g Creme fraiche Cheese
- 2 tbsp Natural yoghurt
- 1 size Clove of garlic
- 1 pinch Sugar
- Pepper from the grinder
Instructions
Vegetables:
- Preparation: Peel the potatoes, cut them into cubes the size of a game, and cook them in well-salted water. Drain and collect the potato water in a container. It is needed to deglaze the onions. Keep potatoes warm. Also cook the beans in well-salted water until they are slightly firm to the bite. Drain, keep warm. Peel and quarter the onions and cut the quarters again. Pick individual layers apart. First cut the garlic clove into slices and then chop it up very roughly. Halve the peppers lengthways, scrape out the seeds and cut both halves crosswise into thin strips. Halve the olives. Finely chop the bacon and chop a little more. Chop herbs.
Dip:
- Mix the sheep's cheese, crème fraîche and yoghurt with the hand blender until creamy. Press in the garlic clove and season everything with sugar and pepper. Beware, no salt, the sheep's cheese is salty enough. Chill until serving.
Chops:
- Preheat the oven to 120 °.
- Cut into the fat edge of the chops 3 - 4 times and brush all of them generously on both sides with garlic oil. Pepper and salt and fry well on both sides in a very hot grill pan (the one without fat). They should be golden brown. Then place the chops on the wire rack without the pan (please slide a baking sheet into the rack below so that the fat that runs out does not burn in the oven. Set the clock to 15 minutes. The time is needed to prepare the vegetables. Put the frying fat from the grill pan for the vegetables in a large frying pan.
Vegetable completion:
- Fry the bacon in the meat frying fat. Add onions, garlic, pepperoni and olives and fry until onions are translucent. Possibly add 2 tablespoons of olive oil. Then deglaze everything with the potato water, sprinkle with herbs, stir and simmer for about 1 minute. Then add the still warm potatoes and beans, mix everything together well and season with a pinch of sugar, vinegar and ground pepper. Be very careful with salt as the potatoes and beans are already salted.
Serve:
- Now take the meat out of the oven. The core should be light pink. Serve with the vegetables and the dip and think of vacation .................. Enjoy your meal.
Nutrition
Serving: 100gCalories: 341kcalCarbohydrates: 2.4gProtein: 8.2gFat: 33.3g
