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🍽️ Crispy Lamb Chops on Fresh Bean and Tomato Salad

435 kcal · 30 min · 4 servings

Ingredients

• 600 g beans
• 2 sprigs basil
• 5 tomatoes
• 2 onions
• 100 ml vegetable broth
• 5 tbsp lime juice
• 0.5 tsp cayenne pepper
• sea salt
• 4 tbsp parsley
• 600 g thin lamb chops (without fat rim 12 thin lamb chops)
• 1 tbsp olive oil

Instructions

1. 1. Rinse the beans thoroughly under running water.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the beans and the savory to the boiling water.
4. 4. Cook the beans for about 10 minutes.
5. 5. Drain the beans and rinse them immediately with cold water to stop the cooking process.
6. 6. Let the beans drain well in a colander.
7. 7. Remove the stems of the savory from the bean mixture.
8. 8. Wash the tomatoes thoroughly.
9. 9. Slice the tomatoes into thin slices.
10. 10. Peel the onion.
11. 11. Dice the onion finely.
12. 12. Place the drained beans, tomato slices, and diced onion on a large serving platter.
13. 13. Mix the broth, lime juice, cayenne pepper, salt, and parsley in a small bowl.
14. 14. Pour the dressing mixture evenly over the salad on the platter.
15. 15. Heat a pan and add some olive oil.
16. 16. Place the lamb chops in the hot pan.
17. 17. Fry the chops for about 1 minute on the first side.
18. 18. Turn the chops and fry them for another 1 minute on the second side.
19. 19. Season the lamb chops with salt and pepper after frying.
20. 20. Remove the finished chops from the pan.
21. 21. Serve the lamb chops directly next to or on top of the prepared salad.

Nutrition per serving

• kcal: 435
• Protein: 33 g · Fett/Fat: 27 g · Carbs: 14 g