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Lamb chops with mint sauce

Steamed potatoes, carrots


Total: 30 min


10 min


20 min


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


  • 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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