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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.

QuickLambMain CourseHigh ProteinPlums

Estimated Nutrition

Per Serving Total
Calories 715.4 kcals 715.4 kcals
Carbohydrates 38.6 grams 38.6 grams
Fat 42.5 grams 42.5 grams
Protein 37.8 grams 37.8 grams
Cook Time
15 mins
Produces
1 people
Allergies
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

Steps

  • Preheat the oven to 200°C.
  • Rub the lamb chop with oil and season with salt and pepper.
  • Fry the chop in a high-heat ovenproof pan for two minutes per side.
  • Roast the lamb in the oven for five minutes.
  • Remove the lamb and rest it for one minute.
  • Deglaze the frying pan with red wine and add sugar, cinnamon, and plums.
  • Stir and cook for eight minutes until the sauce becomes sticky.
  • Plate the beans, top with lamb, drizzle with sauce, and garnish with chervil.