Filter
Reset
Sort ByRelevance
Chef W
Lamb chops with artichoke hearts and tomato
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Pour the artichoke hearts and halve them. Let the artichoke hearts drain on kitchen paper. Halve the tomatoes and finely chop the thyme.
-
In a bowl, mix the olive oil with thyme, freshly ground black pepper and 2 tablespoons of lemon juice.
-
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.
-
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.
-
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.
-
Place the lamb chops on warm plates and divide the artichoke hearts and tomatoes with the rosemary next to it. Tasty with couscous.
-
15 minMain dishfarfalle, traditional olive oil, sliced onions, garlic, fennel bulb, blue cheese, semi-skimmed milk, capers,farfalle with fennel and blue cheese
-
40 minMain dishsticking potato, olive oil, winter carrot, onion, celery, nutmeg, cooked ham, Meat bouillon, creme fraiche, demi crème fraîche, mature cheese, fresh rosemary, dried rosemary,stuffed ham rolls with rosemary potatoes
-
30 minLunchgrilled pieces (gourmet), grater and juice of lemon, fresh rosemary needles or fresh thyme leaves, olive oil, mustard, mini romaine lettuce, lamb's lettuce, arugula, pumpkin seeds,crispy salad with grilled pieces and peaches
-
40 minMain dishsteak, Red pepper, bunch onion, chilled lemongrass lemongrass, water, meat broth tablet, salt, udon noodles, Shanghai pak choi, Japanese soy sauce,spicy noodle soup with steak and bok choy
Nutrition
380Calories
Fat48% DV31g
Protein34% DV17g
Carbs2% DV7g
Loved it