Lemon Lamb Chops with Lentils and Radishes Recipe

Name: Lemon Lamb Chops with Lentils and Radishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils, French green or brown; 3 tablespoons fresh thyme leaves; Zest of 2 lemons; 2 garlic cloves, smashed out of its skin; 2 teaspoons coarse salt; 1 teaspoon coarse black pepper; Extra-virgin olive oil (EVOO), for drizzling; 8 loin lamb chops; 2 tablespoons butter; 2 shallots, thinly sliced; 6 radishes, thinly sliced; Salt and freshly ground black pepper; 3 tablespoons sherry vinegar; 1/4 cup chopped fresh dill; 1/4 cup fresh flat-leaf parsley (a couple of handfuls)

Servings: persons

1 cup lentils, French green or brown
3 tablespoons fresh thyme leaves
Zest of 2 lemons
2 garlic cloves, smashed out of its skin
2 teaspoons coarse salt
1 teaspoon coarse black pepper
Extra-virgin olive oil (EVOO), for drizzling
8 loin lamb chops
2 tablespoons butter
2 shallots, thinly sliced
6 radishes, thinly sliced
Salt and freshly ground black pepper
3 tablespoons sherry vinegar
1/4 cup chopped fresh dill
1/4 cup fresh flat-leaf parsley (a couple of handfuls)

1
Boil the lentils in a medium pot in 2 inches of water for 20 minutes.
2
Preheat the broiler.
3
Combine the thyme, lemon zest, and garlic on a cutting board.
4
Chop together, then add the salt and pepper and mash with the flat of the knife.
5
Drizzle EVOO over the chops.
6
Rub them with the herb and garlic mixture and arrange on a slotted broiler pan.
7
Broil the chops 6 to 8 inches from heat for 5 minutes on each side for medium doneness.
8
Allow the meat to rest 5 minutes.
9
Heat a medium skillet over medium heat and add the butter.
10
Melt the butter and add the shallots.
11
Saute for 3 minutes.
12
Add the radishes to the skillet and coat in the butter and shallots.
13
Drain the lentils.
14
Add them to the skillet and season with salt and pepper.
15
Add the vinegar, dill, and parsley.
16
Taste and adjust the seasonings.
17
Pile the lentils and radishes on plates and serve up 2 chops per person.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup lentils, French green or brown, 3 tablespoons fresh thyme leaves, Zest of 2 lemons, 2 garlic cloves, smashed out of its skin, and more.

Yes, Lemon Lamb Chops with Lentils and Radishes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Lamb Chops with Lentils and Radishes

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