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🍝 Crispy Lamb Chops with Paprika Lentil Mix

685 kcal · 30 min · 4 servings

Ingredients

• 200 g brown lentils
• 1 red bell pepper
• 50 g raisins
• 50 g black olives (pitted)
• 1 handful parsley
• 1 handful mint
• salt
• 4 tbsp olive oil
• 8 lamb chops
• 1 avocado
• 1 tsp paprika powder (smoked)
• 1 splash dry white wine
• 40 g chopped pistachios
• colorful sprouts (for garnish)

Instructions

1. 1. Place the lentils in a bowl and cover them with plenty of water. Let them soak overnight.
2. 2. Wash the peppers. Cut them in half and remove the insides. Dice the pepper flesh into very small cubes.
3. 3. Finely chop the raisins and the olives.
4. 4. Rinse the herbs under running water. Shake them dry, pick the leaves off the stems, and chop them finely.
5. 5. Drain the soaking water from the lentils. Cook the lentils in fresh water for about 20 minutes (or follow package instructions) until tender.
6. 6. Heat 2 tablespoons of oil in a large pan. Add the diced peppers, raisins, and olives. Sauté the mixture over high heat for 2 to 3 minutes.
7. 7. Rinse the lamb meat under cold water. Pat it dry with kitchen paper.
8. 8. Season the lamb meat generously with salt and pepper.
9. 9. Heat the remaining oil in a non-stick pan. Fry the lamb meat on each side for 3 to 4 minutes until golden brown.
10. 10. Peel the avocado. Cut it in half and remove the pit.
11. 11. Dice the avocado flesh into small cubes.
12. 12. Stir the smoked paprika into the pepper mixture in the pan.
13. 13. Deglaze the vegetables with the wine.
14. 14. Add the drained lentils, the avocado cubes, and the chopped herbs to the pan. Gently fold everything together.
15. 15. Season the vegetable mixture with salt and pepper to taste.
16. 16. Press the fat-rimmed side of the lamb chops into the pistachios so they stick.
17. 17. Place the lamb chops on top of the paprika lentil mixture.
18. 18. Garnish the dish with sprouts and serve immediately.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 48 g