🍝 Grilled Lamb Chops with Pasta and Vegetables

Name: Grilled Lamb Chops with Pasta and Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 16 lamb chops (kitchen-ready); 0.5 tsp peppercorns; 0.5 tsp chili flakes; 60 ml olive oil; 2 garlic cloves; 2 sprigs rosemary; salt; 1 yellow bell pepper; 1 red bell pepper; 1 eggplant; 150 g cherry tomatoes; 300 g penne; salt; 4 tbsp olive oil; 1 tbsp grainy mustard; 50 ml white wine

1820 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

16 lamb chops (kitchen-ready)
0.5 tsp peppercorns
0.5 tsp chili flakes
60 ml olive oil
2 garlic cloves
2 sprigs rosemary
salt
1 yellow bell pepper
1 red bell pepper
1 eggplant
150 g cherry tomatoes
300 g penne
salt
4 tbsp olive oil
1 tbsp grainy mustard
50 ml white wine

Instructions

1. Wash the lamb chops thoroughly and pat them dry with a kitchen towel.
2. Crush the peppercorns and chili flakes in a mortar until they form a fine powder.
3. Stir the ground spice mixture well into the olive oil in a bowl.
4. Peel the garlic cloves and chop them very finely.
5. Add the chopped garlic and rosemary sprigs to the oil and spice mixture.
6. Place the lamb chops in the marinade, cover the bowl, and let the meat marinate in the refrigerator for at least 2 hours.
7. Wash the bell peppers, the eggplant, and the tomatoes under running water.
8. Remove the stems and seeds from the bell peppers and cut them into thin strips.
9. Cut the eggplant into thick slices.
10. Cut the tomatoes into quarters.
11. Sprinkle the eggplant slices with salt and let them sit for about 10 minutes to draw out the bitter water.
12. Pat the eggplant slices dry with a kitchen towel afterwards.
13. Cook the penne pasta in a pot of salted water until al dente (firm to the bite).
14. Drain the pasta and set it aside.
15. Heat some olive oil in a frying pan and stir in the mustard and white wine.
16. Add the drained pasta to the pan and toss it so that it is well coated with the sauce.
17. Take the lamb chops out of the marinade and season them with a little salt.
18. Place the chops on the hot grill and cook them for about 5 minutes, turning them occasionally.
19. Brush the bell pepper strips and eggplant slices with the remaining marinade.
20. Season the vegetables with salt as well and place them on the grill.
21. Grill the vegetables for about 5 minutes until they are tender.
22. Plate the pasta and the grilled lamb.
23. Garnish the dishes with the grilled tomatoes and serve immediately.

Nutrition per serving

kcal: 1820
Protein: 123 g · Fett/Fat: 120 g · Carbs: 60 g