Lamb Chops with Tomato salad
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Lamb Chops with Tomato salad

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Ingredients

Adjust Servings:
8 pieces French trimmed Lamb cutlets
handful coarsely chopped Rosemary
to taste Salt
1 teaspoon Black pepper
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2 large Heirloom Tomato
2 teaspoons Pine nuts
6 small pieces Mozzarella cheese
3 teaspoons Balsamic glaze
2 teaspoons Olive oil
to taste Salt

1 of my favorite dishes

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Ingredients

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Directions

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Lamb Chops with Tomato salad

When I am having a crazy day. I usually keep Lamb cutlets in the freezer . That way, when I get back home I can defrost them in the microwave and cook a meal fast.


French trimmed Lamb cutlets – 8 pieces

Rosemary –  handful coarsely chopped

Salt to taste

Black Pepper – 1 teaspoon

Marinate the ingredients in a zip-lock bag and leave for 20 min’s.

Heirloom Tomato – 2 large

Pine nuts – 2 teaspoons

Mozzarella cheese – 6 small pieces

Balsamic glaze – 3 teaspoons

Olive oil – 2 teaspoons

Salt to taste


Slice the tomato into fine slices. Toast the Pine nuts in a pan over low heat till slightly brown.

Throw that mix into the bowl with the tomato. Add the Mozzarella cheese, the olive oil, balsamic glaze and salt. Give it a toss, place in fridge for 15 min’s.

In the meantime heat the oven to 360 degree F. Place the lamb on an oiled tray and cover with foil. Place in oven for 30 min’s.  Longer if you like it well done


Serve with a glass of wine.

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Steps

1
Done
17 minutes

Combine ingredients & chill

Slice the tomato into fine slices. Toast the Pine nuts in a pan over low heat till slightly brown.
Throw that into the bowl with the tomato. Add the Mozzarella cheese, the olive oil, balsamic glaze and salt. Give it a toss, place in fridge for 15 min's.

2
Done
30 minutes

Cook covered lamb

In the meantime heat the oven to 360 degree F. Place the lamb on an oiled tray and cover with foil. Place in oven for 30 min's., or cook longer if you like it well done.

3
Done

Serve, eat, enjoy & relax

Serve with a glass of wine.

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Lamb Kofta
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Lamb Kofta
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