Lamb chops on mountain lentil ragout
- 250 g mountain lentils
- 1 onion
- 1 EL Butter or margarine
- 1 Orange
- 1 Pomegranate
- 75 g Raisins
- 1 EL Instant vegetable broth
-
1 TL cinnamon - 1 knife tip allspice
- 8 (50 g each) Lamb chops
- 2 EL Oil
- Salt
- Pepper
- Mint
40 minutes
easy
- 1.
- Rinse the lentils in a sieve. Peel onion and chop finely. Melt the fat in a saucepan. Onion and lentilssauté in it. Deglaze with 3/4 liter of water, bring to the boil and cook covered for approx. 30 minutes. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife from between the separating skins. Halve the pomegranate and remove the seeds, collecting the juice. Wash the raisins and add to the lentils 5 minutes before the end of the cooking time. Stir in the stock, cinnamon and allspice. Season again to taste. Wash the lamb chops and pat dry. Heat oil in a pan. Fry the cutlets in it for 3-4 minutes, turning. Season with salt and pepper and keep warm. Fold the orange fillets, pomegranate seeds and juice under the lentils. Arrange the lentils with the lamb chops on plates. Garnish with mint. Yoghurt with mint tastes good with it
1 person approx.:
- 630 kcal
- 2640 kJ
- 28 g protein
- 34 g fat
- 51 g carbohydrates
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