Lamb Chops with Mushrooms

Ingredients

• 1 handful mint
• 1 handful young sorrel leaves (or baby spinach)
• 2 red onions
• 1 Garlic clove
• 500 g oyster mushrooms
• 4 tbsp sesame oil (light)
• 80 ml apple juice
• 200 ml vegetable broth
• 12 lamb chops (pre‑cooked)
• Salt
• Pepper (freshly ground)
• 1 lemon (juice)

Instructions

1. 1.

   Rinse the mint and sorrel, shake dry and pluck the leaves. Peel the onions and garlic. Finely chop the garlic, cut the onions into wedges. Clean the mushrooms and slice them into strips. Heat 2 tbsp oil in a pan. Sauté the onions and garlic 1‑2 minutes until colorless. Add the mushrooms, cook briefly, then deglaze with apple juice and broth. Simmer uncovered for 3‑5 minutes.

2. 2.

   Rinse the lamb, pat dry, season with salt and pepper, and brown both sides in a hot pan with the remaining oil for 2‑3 minutes each side. Reduce heat and let it finish cooking to pink center for 3‑4 minutes.

3. 3.

   Season the mushrooms with salt and lemon juice. Remove from the pan and mix with mint and sorrel on plates. Transfer the mushroom sauce separately into a bowl. Arrange the lamb chops over the salad and serve with the mushroom jus.