LAMB CHOP AND VEGETABLES WITH BALSAMIC SAUCE (FRANCE)

 


  • 4 chops
  • 2 cloves of garlic
  • 2-3 sprigs of fresh thyme

FOR VEGETABLES

  • 1 tablespoon of olive oil
  • 2 radishes
  • 5-6 baby carrots
  • 7-8 Brussels sprouts
  • 1 purple onion
  • 4-5 baby potatoes
  • 1 tablespoon of balsamic vinegar

Cook the pencil cutlets in a hot pan until they are browned on both sides. Add 2 cloves of peeled garlic and saute. Remove from the oil before it burns. Add thyme and mix. Then take it to the serving plate. For the vegetables, heat the olive oil in the same pan. Peel the vegetables and cut them into two or four. Saute all the vegetables in the pan until soft. Add balsamic vinegar and mix. Remove from the stove and transfer to a serving plate. Serve hot.

ENJOY YOUR MEAL

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