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.

Quick Lamb Main Course High Protein Plums

Estimated Nutrition

Calories

715.4

kcal / serving

715.4 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

42.5g

per serving

42.5 g total

Protein

37.8g

per serving

37.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

Fruits

piece

Plum

stoned and sliced

Liquids

Red Wine

Meat

200

Lamb Chop

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tsp

Cinnamon

tsp

Chervil

chopped

OilsFats

tbsp

Olive Oil

Vegetables

Green Bean

runner beans, blanched

Method

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.

Preheat the oven to 200°C.

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.