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Lamb with Sweet and Sour Plums and Runner Beans
Pan-seared lamb chop roasted and served with a sticky red wine plum sauce and blanched runner beans.
Quick
Lamb
Main Course
High Protein
Plums
Estimated Nutrition
Calories
715.4
kcal / serving
715.4 kcal total
Carbs
38.6
g
per serving
38.6 g total
Fat
42.5
g
per serving
42.5 g total
Protein
37.8
g
per serving
37.8 g total
Cook Time
15
minutes
Serves
1
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
1
tbsp
Brown Sugar
Fruits
2
piece
Plums
stoned and sliced
Liquids
50
ml
Red Wine
Meat
200
g
Lamb Chop
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tsp
Cinnamon
1
tsp
Chervil
chopped
OilsFats
1
tbsp
Olive Oil
Vegetables
50
g
Green Beans
runner beans, blanched
Method
1
Preheat the oven to 200°C.
2
Rub the lamb chop with oil and season with salt and pepper.
3
Fry the chop in a high-heat ovenproof pan for two minutes per side.
4
Roast the lamb in the oven for five minutes.
5
Remove the lamb and rest it for one minute.
6
Deglaze the frying pan with red wine and add sugar, cinnamon, and plums.
7
Stir and cook for eight minutes until the sauce becomes sticky.
8
Plate the beans, top with lamb, drizzle with sauce, and garnish with chervil.