- 4 pieces of chops
- 3 medium sized peppers
- 5 grams of pomegranate
- 70 grams filtered yogurt
- 1 tea spoon powder cumin
- 6 tablespoons olive oil
- 1/4 tea spoon salt
- 1/4 tea spoon fresh ground black pepper
- 1 sweet spoon dried thyme
- 4 branch parsley
According to your time you can rest your pen chops in the fridge for a long time. Depending on your preference, you can also add a chopped caper pickle to a cappuccino mix.
How is it prepared?
Pen chefs; marinate with salt, freshly ground black pepper, two tablespoons olive oil and dried thyme.
Roast the peppers, peel the shells and chop them. Sweet with olive oil as much as pomegranate and two tablespoons. Thoroughly cut the parsley leaves.
Mix with olive oil and powdered cumin.
After making basic preparations, cook marinated chops on a grill or pan. Adjust the degree of cooking according to your preference and let it rest for 3-4 minutes after cooking the meats.
Knead at the bottom of the serving pan, place the lamb chops you cooked on. Finally add the sour chili pepper.
Pour thinly chopped parsley over the chops and serve without waiting.