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Chef W
Lamb chops with artichoke hearts and tomato
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Ingredients
Directions
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Pour the artichoke hearts and halve them. Let the artichoke hearts drain on kitchen paper. Halve the tomatoes and finely chop the thyme.
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In a bowl, mix the olive oil with thyme, freshly ground black pepper and 2 tablespoons of lemon juice.
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Rub the lamb chops with half of the oil mixture. Roast the chops in a hot grill pan in 4-6 minutes nicely brown and inside rosé. Turn after 2-3 minutes.
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In the meantime, spread the artichoke hearts around and also the cut surfaces of the tomatoes with the oil mixture. Put the lamb chops on a plate and keep them warm between 2 plates.
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Place the tomatoes on their cutting edges in the grill pan and roast them in 4-6 minutes brown and done, turning them halfway. Place the artichoke hearts and rosemary slices in the grill pan and roast them nicely brown in 3-4 minutes.
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Place the lamb chops on warm plates and divide the artichoke hearts and tomatoes with the rosemary next to it. Tasty with couscous.
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Nutrition
380Calories
Fat48% DV31g
Protein34% DV17g
Carbs2% DV7g
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