Lamb chops with salad

Ingredients

• 4 tomatoes
• 1 cucumber
• 1 red bell pepper
• 2 baby romaine lettuces
• 4 tbsp olive oil
• 1 lemon (juice)
• 4 tbsp chopped dill
• Salt
• Pepper (freshly ground)
• sugar
• 8 lamb chops (pre‑cooked)

Instructions

1. 1.

   Wash the tomatoes, cut off the stem ends and break into large pieces. Peel the cucumber, halve lengthwise and cut into chunks. Wash the bell pepper, remove white skins and seeds, then roughly dice it. Split the romaine into individual leaves, wash, dry and tear into smaller pieces. Mix the tomatoes, cucumber, bell pepper and romaine in a bowl. Add 2–3 tbsp oil, lemon juice, dill, a pinch of salt, pepper and sugar; combine well. Taste the salad and set aside.

2. 2.

   Rinse the chops, pat dry, season with salt and pepper, then brown them on both sides for 2–3 minutes in a hot pan using the remaining oil. Reduce heat and cook 3–4 more minutes until pink inside.

3. 3.

   Plate the chops together with the salad and serve with flatbread if desired.