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This icon means that this recipe is a meat-based dish. Red and white meat, poultry, cold cuts The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Lamb chops with mint sauce

Steamed potatoes, carrots

00:30

Total: 30 min

00:10

10 min

00:20

20 min

3.5 0 5 22

ratings

Ingredients

1 serving
  • 90 g Lamb cutlets
  • 80 g New potatoes
  • 1 Carrots
  • 2 tablespoon Fresh mint
  • 25 g Feta cheese
  • 15 mL (3 teaspoon) Sugar
  • 10 mL (2 teaspoon) Wine vinegar
  • 10 mL (2 teaspoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation

  • Wash and scrub the potatoes and the carrots.
  • Cut the carrots in 4.
  • Boil them together, in a pan of salted water for about 15 minutes.
  • Rub the chop with oil and sprinkle with salt.
  • Heat a frying pan over medium heat and roast the chop for 3 to 4 minutes on each side, according to your taste.
  • Meanwhile, make the sauce: wash and finely chop the mint.
  • Place in a bowl, and mix with the sugar, vinegar, and 1 tablespoon of boiling water.
  • Drain the potatoes and carrots.
  • Sprinkle scrambled feta over the meat and pour the mint sauce over.
  • Serve the lamb chop with mint sauce along with steamed potatoes and carrots.

Recipe tips

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