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🍽️ Juicy lamb chops with stuffed tomatoes and beans

470 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the lamb chops under cold water and pat them thoroughly dry with a kitchen towel.
  2. 2. Finely chop the fresh rosemary sprigs.
  3. 3. Peel two garlic cloves and press the garlic directly into the olive oil.
  4. 4. Mix the oil with half of the chopped rosemary, a pinch of salt, and pepper.
  5. 5. Place the chops in the marinade and let them marinate for one hour.
  6. 6. Wash the tomatoes and pat them dry.
  7. 7. Cut off the top lid of one tomato.
  8. 8. Wash the parsley and chop it finely.
  9. 9. Mix the parsley with the remaining rosemary, breadcrumbs, salt, and pepper.
  10. 10. Peel the remaining garlic cloves and chop them finely.
  11. 11. Stir the chopped garlic into the breadcrumb mixture.
  12. 12. Remove the marinated chops from the marinade and let them drain briefly.
  13. 13. Place the chops in a heatproof dish.
  14. 14. Spread the breadcrumb mixture over the prepared tomato.
  15. 15. Place the stuffed tomato next to the chops in the dish.
  16. 16. Preheat the oven to 175 degrees.
  17. 17. Bake the dish for 30 minutes in the preheated oven.
  18. 18. Turn the chops once halfway through the cooking time.
  19. 19. Brush the chops with the remaining marinade while turning them.
  20. 20. Wash the beans and trim the ends.
  21. 21. Boil the beans in salted water for 8 minutes.
  22. 22. Remove the beans from the water and let them drain well.
  23. 23. Serve the beans together with the lamb chops and tomatoes.

Nutrition per serving