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CHRISTINA5362
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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Ingredients
Directions
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Remove the stalk of the haricots verts and cook in 6 min. Until al dente.
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Meanwhile, beat 2 tbsp extra virgin olive oil and the vinegar in a bowl until dressing. Squeeze the garlic and mix.
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Drain the haricot verts and rinse briefly under cold running water. Sprinkle with the dressing. Put the olives through.
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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.
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Grate the yellow skin of the lemon. Put the grater into the cup of the hand blender.
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Add the extra virgin olive oil and the leaves of the basil and coarsely ground. Season with pepper and salt.
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Dab the lamb chops dry with paper towels. Brush with the olive oil.
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Heat the grill pan without oil or butter and grill the chops in 5 min. Golden brown and done. Turn halfway.
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Sprinkle the haricot verts with the pine nuts. Serve the lamb chops with the lemon-basil oil and haricots verts.
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Nutrition
520Calories
Sodium6% DV145mg
Fat66% DV43g
Protein48% DV24g
Carbs2% DV7g
Fiber16% DV4g
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