Preview

Lamb chops with thyme, rosemary and olive oil |

Salted

Lamb chops roll in thyme and rosemary

Note

Let the chops temper for about 30 minutes before cooking.

Ingredients

Recipe for 12 tapas

The ingredients

12 Unit(s)

Quebec lamb chops

3 Sprig(s)

Rosemary

4 Sprig(s)

Thyme

3 Head(s)

Garlic

Tzatziki

75 Berries

Cucumber

125 Ml

Sour cream

1 Clove(s)

Garlic

15 Ml

Olive oil

0.50 Unit(s)

Lemon

2 Sprig(s)

Dill

1 Sprig(s)

Mint

1 Handful(s)

Coarse salt

Salt and pepper
Olive oil

Lamb chops with thyme, rosemary and olive oil |

Preparation time: 30 min

Preheat your Four at 400 °F

The preparations

Chop the thyme and the rosemary, mix it together. Cut the garlic head in half, drizzle of olive oil on the top, salt and pepper, put it in an aluminium foil and close it well. Cook it in the oven on 400F for 30 minutes. Strain the kidney beans. Mince the tomatoes.
The lamb chops

Season the chops on both sides, in a hot pan with vegetables oil, sear the chops on both sides. Roll it in the herbs mix, put it on a baking tray with parchment paper, finish the cooking in the oven on 400F for 6 minutes, and let it seat for 3 minutes.
Tzatziki

Rinse the cucumber under cold water to remove the salt and dice.

In a bowl, mix all the ingredients for the Tzatziki sauce together, adjusting the seasoning if necessary.
The plating

In a small bowl or a Chinese spoon, put a warm chop, the humus with a pastry pocket and top it with the stripes of tomatoes.

Let the chops temper for about 30 minutes before cooking.

Cooking schedule

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