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🍽️ Juicy Lamb Chops with Beetroot Salad and Garlic Cream Cheese

492 kcal · 30 min · 4 servings

Ingredients

• 480 g Lamb Chops (6 Lamb Chops)
• Salt
• Pepper
• 300 g Beetroot (cooked; vacuum-sealed)
• 1 Onion
• 2 tsp Rapeseed oil
• 200 g Curd cheese (0.8% fat)
• 1 Garlic clove
• 2 tsp Olive oil

Instructions

1. 1. Rinse the lamb chops under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Season the chops generously on both sides with salt and pepper.
4. 4. Preheat a grill pan on the stove over high heat.
5. 5. Fry the chops in the hot pan for 2 to 3 minutes on each side.
6. 6. Place the cooked chops on a large plate.
7. 7. Set the oven to 100 degrees (convection: 80 degrees, gas: setting 1).
8. 8. Keep the chops warm in the preheated oven.
9. 9. Pat the beetroot dry in the meantime.
10. 10. Slice the beetroot into thin slices.
11. 11. Peel the onion.
12. 12. Dice the onion finely.
13. 13. Heat rapeseed oil in a large non-stick pan.
14. 14. Sauté the onion cubes in the hot oil until translucent.
15. 15. Add the beetroot slices to the onion in the pan.
16. 16. Pour in 3 tablespoons of water.
17. 17. Season the mixture with salt and pepper.
18. 18. Simmer everything over medium heat for 3 minutes.
19. 19. Put the curd cheese into a small bowl.
20. 20. Peel the garlic.
21. 21. Press the garlic through a press directly into the cream cheese bowl.
22. 22. Finally season the cream cheese mixture with salt and pepper.
23. 23. Take the lamb chops out of the oven.
24. 24. Drizzle the meat with olive oil.
25. 25. Plate the chops.
26. 26. Serve with the warm beetroot and the garlic cream cheese dip.

Nutrition per serving

• kcal: 492
• Protein: 50 g · Fett/Fat: 26 g · Carbs: 13 g