Lamb chops and brownie salad

Name: lamb chops and brownie salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 350 g fresh haricots verts; 6 el extra virgin olive oil; 1 el white balsamic vinegar; 1 toe garlic; 3 el sun ripened Taggia olives; 3 el pine nuts; 1 lemon; 15 g fresh basil; 8 lamb chop; 1 el traditional olive oil

Salad with lamb chops, haricots verts, olive oil, balsamic vinegar, garlic, olives, pine nuts, lemon, basil

Ingredients

Kitchen Stuff

1 hand blender with tray
1 grill pan

Directions

Remove the stalk of the haricots verts and cook in 6 min. Until al dente.
Meanwhile, beat 2 tbsp extra virgin olive oil and the vinegar in a bowl until dressing. Squeeze the garlic and mix.
Drain the haricot verts and rinse briefly under cold running water. Sprinkle with the dressing. Put the olives through.
Roast the pine nuts in a dry frying pan without oil or butter in 2 min. On medium heat until golden brown. Let cool on a plate.
Grate the yellow skin of the lemon. Put the grater into the cup of the hand blender.
Add the extra virgin olive oil and the leaves of the basil and coarsely ground. Season with pepper and salt.
Dab the lamb chops dry with paper towels. Brush with the olive oil.
Heat the grill pan without oil or butter and grill the chops in 5 min. Golden brown and done. Turn halfway.
Sprinkle the haricot verts with the pine nuts. Serve the lamb chops with the lemon-basil oil and haricots verts.