A recipe to enjoy at Easter (or any other time). To speed up preparation: marinate the meat the day before.
Place the lamb chops in a dish, sprinkle them with fresh thyme, season with salt and pepper, drizzle with oil, and let them rest in the refrigerator for 20 minutes.
In the meantime, cut the peppers into pieces, sauté them for about ten minutes in a pan with a drizzle of marinade oil, and set aside.
Drain the ribs and reserve the marinade.
Heat a skillet strongly and cook the chops for 2 minutes on each side.
Mix the salad and the peppers, seasoning with 3 tablespoons of marinade and vinegar.
Serve the lamb chops on a bed of salad with bell peppers and accompanied by baked potatoes.
To finish, recipe to be enjoyed hot. To vary the preparation: serve the ribs on skewers. Recommended wine: a red wine from the region.
0 servings
4
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