Lamb Chops with Tomato and Thyme Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 Lamb chop (s), possibly frozen, best cut in half
- Olive oil for frying
- Salt and pepper, black
- 2 slices toast
- 75 g tomato (s), dried in oil
- 75 g cheese (Grana Padano), rated
- 1 clove garlic
- olive oil
- 1 teaspoon, heaped thyme, dried, rubbed
- Salt and pepper, black
For the sauce:
- 20 cocktail tomatoes
- 150 ml red wine, dry
- 1 teaspoon, heaped thyme, dried, rubbed
- Salt and pepper, black
- 4 port. spaghetti
- Salt water
Print Recipe
Pin Recipe Instructions
- Let the lamb chops thaw slowly. Debark and dice the bread. Drain the tomatoes only slightly, dice them and add to the bread. Peel the garlic and press it over the bread. Add the cheese, thyme, salt and pepper and stir in enough olive oil to make a thick paste.
- Rinse the lamb chops with cold water and pat dry. Then fry briefly on both sides in hot olive oil, season with salt and pepper. Remove the pan from the stove.
- Cover a tray with aluminum foil and distribute the meat on it. Shape the paste into 16 balls, flatten them and place them on the chops. Set the oven to 200 ° C and grill and cook the chops in about 10 minutes. In the meantime, cook the spaghetti al dente in salted water.
- For the sauce, heat the gravy in the pan, add salt, pepper, thyme and the halved cocktail tomatoes while stirring. After 1 - 2 minutes, deglaze with red wine and let everything boil down a little. Season the sauce again to taste and mix immediately with the pasta.
- Arrange everything immediately on preheated plates and serve. Serve with red wine.
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