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🍽️ Tender Lamb Chops with Juicy Rhubarb and Carrot Vegetable Medley

856 kcal · 30 min · 4 servings

Ingredients

• 4 small lamb chops (approx. 400 g)
• salt
• pepper (from the mill)
• 2 shallots
• 100 g carrots
• 200 g rhubarb
• 1 tsp butter
• 1 tsp oil
• 125 ml Madeira
• 1 tbsp honey
• 1 pinch sugar

Instructions

1. 1. Season the lamb chops generously with salt and pepper on both sides.
2. 2. Peel the shallots and chop them finely.
3. 3. Wash the carrots, cut them in half lengthwise, and slice the halves into thin rounds.
4. 4. Trim the ends off the rhubarb and slice it into thin pieces as well.
5. 5. Heat butter and oil in a large frying pan.
6. 6. Sear the lamb chops in the pan for about three minutes on each side.
7. 7. Remove the cooked chops from the pan and set them aside.
8. 8. Add the shallots, carrots, and rhubarb to the same pan.
9. 9. Sauté the vegetables, stirring constantly, for three to four minutes.
10. 10. Deglaze the vegetables with Madeira wine.
11. 11. Season the sauce with honey, salt, pepper, and a small pinch of sugar.
12. 12. Let the sauce simmer with the vegetables for about five minutes.
13. 13. Return the lamb chops to the pan.
14. 14. Let everything simmer together for another five minutes until the meat is warm and cooked through.

Nutrition per serving

• kcal: 856
• Protein: 57 g · Fett/Fat: 53 g · Carbs: 19 g