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🍽️ Lamb chops with creamy broccoli puree

977 kcal · 30 min · 4 servings

Ingredients

• 1 broccoli (approx. 800 g)
• salt
• 50 ml whipping cream
• 2 tbsp butter
• 1 tbsp grated parmesan
• 8 lamb chops (approx. 150 g each)
• pepper (from the mill)
• 2 tbsp olive oil
• 4 tbsp pesto (jar)
• 2 tbsp pine nuts (roasted)

Instructions

1. 1. Wash the broccoli thoroughly.
2. 2. Separate the florets from the stalk.
3. 3. Peel the tough stalk of the broccoli.
4. 4. Cut the stalk into small pieces.
5. 5. Bring a pot of salted water to a boil.
6. 6. Add the broccoli florets and stalk pieces to the boiling water.
7. 7. Simmer the vegetables for about 10 minutes until soft.
8. 8. Drain the vegetables in a colander.
9. 9. Have some hot cream ready.
10. 10. Puree the drained vegetables until smooth.
11. 11. Stir the puree with the hot cream.
12. 12. Add a piece of butter.
13. 13. Stir until the butter has melted.
14. 14. Fold grated Parmesan into the puree.
15. 15. Season the puree with salt to taste.
16. 16. Rinse the lamb chops briefly under running water.
17. 17. Pat the chops dry with a kitchen towel.
18. 18. Season the chops with salt and pepper.
19. 19. Heat olive oil in a frying pan.
20. 20. Fry the chops over medium heat.
21. 21. Fry the first side for about 2 to 3 minutes until golden brown.
22. 22. Turn the chops over.
23. 23. Fry the second side for another 2 to 3 minutes until golden brown.
24. 24. Place the puree onto the plates.
25. 25. Place the lamb chops next to the puree.
26. 26. Drizzle some pesto over the dish.
27. 27. Sprinkle toasted pine nuts over the top.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 977
• Protein: 65 g · Fett/Fat: 78 g · Carbs: 5 g