Grilled Lamb Chops

Ingredients

• 480 g lamb chops (6 pieces)
• Salt
• Pepper
• 300 g cooked beetroot (vacuum‑sealed)
• 1 onion
• 2 tsp Rapeseed Oil
• 200 g coarse cream cheese (0.8% fat)
• 1 Garlic clove
• 2 tsp Olive oil

Instructions

1. 1.

   Wash the lamb chops, pat them dry with paper towels and season with salt and pepper.

2. 2.

   Heat a grill pan and sear the chops over high heat for 2–3 minutes on each side. Transfer to a large plate and keep warm in a preheated oven at 100 °C (convection: 80 °C, gas: level 1).

3. 3.

   Meanwhile, pat the beetroot dry and slice it. Peel the onion and dice finely.

4. 4.

   Heat rapeseed oil in a large non‑stick pan and sauté the onion cubes until translucent. Add the beetroot and 3 tbsp water. Season with salt and pepper and steam for 3 minutes over medium heat.

5. 5.

   Place the coarse cream cheese in a bowl. Peel the garlic, press it through a garlic press and mix into the cheese, seasoning with salt and pepper.

6. 6.

   Remove the grilled lamb chops from the oven, drizzle with olive oil and serve alongside the beetroot and garlic‑cream cheese.

7. 7.