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Lamb chops and brownie salad
 
 
4 ServingsPTM35 min

Lamb chops and brownie salad


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

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Directions

  1. Remove the stalk of the haricots verts and cook in 6 min. Until al dente.
  2. Meanwhile, beat 2 tbsp extra virgin olive oil and the vinegar in a bowl until dressing. Squeeze the garlic and mix.
  3. Drain the haricot verts and rinse briefly under cold running water. Sprinkle with the dressing. Put the olives through.
  4. 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.
  5. Grate the yellow skin of the lemon. Put the grater into the cup of the hand blender.
  6. Add the extra virgin olive oil and the leaves of the basil and coarsely ground. Season with pepper and salt.
  7. Dab the lamb chops dry with paper towels. Brush with the olive oil.
  8. Heat the grill pan without oil or butter and grill the chops in 5 min. Golden brown and done. Turn halfway.
  9. Sprinkle the haricot verts with the pine nuts. Serve the lamb chops with the lemon-basil oil and haricots verts.


Nutrition

520Calories
Sodium6% DV145mg
Fat66% DV43g
Protein48% DV24g
Carbs2% DV7g
Fiber16% DV4g

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