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🍽️ Tender Lamb Chops with Roasted Vegetables and Couscous

1176 kcal · 30 min · 4 servings

Ingredients

• 1 small pumpkin (approx. 800 g)
• 1 red bell pepper
• 1 yellow bell pepper
• 2 garlic cloves
• 2 red onions
• 2 tbsp vegetable oil
• 350 ml vegetable broth
• salt
• pepper (from the mill)
• 1 tbsp fresh chopped thyme
• 300 g couscous (instant)
• 8 lamb chops
• 2 tbsp vegetable oil
• 30 g butter
• 1 tbsp chopped parsley
• 1 bunch thyme (for garnish)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Cut the pumpkin in half.
3. 3. Peel the pumpkin.
4. 4. Remove the seeds and fibers with a spoon.
5. 5. Cut the pumpkin flesh into narrow strips.
6. 6. Wash the bell peppers.
7. 7. Cut the bell peppers in half.
8. 8. Remove the seeds from the bell peppers.
9. 9. Cut the bell peppers into strips.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Peel the onions.
13. 13. Quarter the onions.
14. 14. Heat the oil in a frying pan.
15. 15. Add the pumpkin strips and garlic to the pan.
16. 16. Sweat the vegetables for 2 to 3 minutes.
17. 17. Add the onions and pepper strips.
18. 18. Fry the vegetables briefly until they take on color.
19. 19. Deglaze the vegetables with the broth.
20. 20. Season the mixture with salt.
21. 21. Season the mixture with pepper.
22. 22. Season the mixture with thyme.
23. 23. Place the pan in the preheated oven.
24. 24. Braise the vegetables for 25 to 30 minutes.
25. 25. Stir the vegetables occasionally during cooking.
26. 26. Put the couscous into a bowl.
27. 27. Bring 600 milliliters of water to a boil.
28. 28. Salt the boiling water.
29. 29. Pour the boiling salted water over the couscous.
30. 30. Let the couscous swell for 10 minutes.
31. 31. Wash the lamb chops.
32. 32. Pat the lamb chops dry.
33. 33. Season the lamb chops with salt.
34. 34. Season the lamb chops with pepper.
35. 35. Heat the oil in a pan.
36. 36. Fry the lamb chops on both sides.
37. 37. Fry the chops for 4 to 5 minutes per side.
38. 38. Fluff the couscous with a fork.
39. 39. Mix the butter into the couscous.
40. 40. Mix the chopped parsley into the couscous.
41. 41. Warm the plates.
42. 42. Plate the couscous.
43. 43. Plate the pumpkin vegetables.
44. 44. Plate the lamb chops.
45. 45. Garnish the dish with thyme.
46. 46. Serve the dish.

Nutrition per serving

• kcal: 1176
• Protein: 70 g · Fett/Fat: 66 g · Carbs: 74 g