Lamb chops with bell pepper baguette

1.

Peel the garlic and cut into slices. Wash the rosemary and thyme, pat dry and roughly chop except for something for garnish. Approx. Mix 5 tablespoons of olive oil, pepper, garlic and herbs. Wash the lamb chops, pat dry and brush with the marinade. Cover and chill for at least 30 minutes. In the meantime, peel the onion and dice it finely. Wash the paprika and also finely dice. Mix the butter, paprika, 1 teaspoon diced onion and paprika pulp. Season with a little salt. Brush the baguette slices with paprika butter. Wash tomatoes, drain well and cut in half. Mix the vinegar, remaining onions, a little salt and pepper. Finally, beat the rest of the olive oil

2.

under it. Mix the tomatoes with the vinaigrette. Drain the cutlets well and cook on the preheated grill, turning for 8-10. In the last 2 minutes, brush with the herbs and garlic from the marinade and season with salt. Place the baguette slices with the uncoated side on the hot grill and roast for 1-2 minutes. Serve chops with toasted bread and tomato salad. Garnish with the rest of the herbs