Lamb Chops Marinated with Oregano and Lemon with Zucchini Salad


Rating: 2.89 / 5.00 (9 Votes)


Total time: 45 min

Servings: 4.0 (servings)

For the lamb chops:







For the zucchini salad:









g:



tablespoon(s):



1:



twig(s):



sheet:





10:



tablespoon(s):



ml:



1/2:



ml:



Instructions:

For the lamb chops marinated with oregano and lemon, mix the lemon zest with garlic, oregano and olive oil with a mortar, rub the lamb with the paste and sear briefly on each side in a pan.

Cook in a preheated oven at 120 °C until a core temperature of 55 °C is reached. Then let rest for 10 minutes.

Wash zucchini and slice into thin oblong strips. Salt and let stand for 5 minutes. Mix apple cider vinegar with honey and olive oil to a dressing, season with salt and pepper and marinate the zucchini strips.

Blanch tomatoes briefly in salted water, rinse in ice water until cold and peel off the skin. Quarter, core and place on a baking sheet. Mix with olive oil, basil, thyme, garlic, salt and pepper, bake in the oven at 160 °C for 10 minutes.

Slice garlic finely, put in boiling water for 1 minute, strain, change water and boil garlic slices again for 1 minute.

Repeat a total of three times. Then lightly caramelize the garlic slices with sugar, add vanilla pulp, deglaze with red wine and add veal jus. Boil down for 5 minutes.

Serve the lamb chops marinated with oregano and lemon.

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