Spicy Pan-Fried Lamb Chops With Pumpkin Puree







A recipe allowed in a / / diet.

We’re not sure about you, but our taste buds go crazy when we see some beautifully crusted lamb chops fried in butter! Especially if the crust is full of spices! Complete the dish with a soft and delicate pumpkin puree to balance the taste!

Nutritional Chart

Calories: 480 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 9 g
  • 19 g
  • 42 g

Ingredients Needed for Spicy Pan-Fried Lamb Chops With Pumpkin Puree

1 teaspoon white pepper corn
½ teaspoon chili flakes
1 garlic clove, diced
1 teaspoon paprika powder
1 teaspoon mustard seeds
½ teaspoon red peppercorns
1 teaspoon olive oil
4 lamb chops
1 tablespoon vegetable oil
1 teaspoon butter
1 tablespoon parsley, chopped
6 ounces of pumpkin, cubed

How to Make Spicy Pan-Fried Lamb Chops With Pumpkin Puree

  1. Put the white peppercorn, chili flakes, garlic, paprika powder, mustard seeds, red peppercorns, and the olive oil in a mortar. Use the pestle and finely grind all the ingredients.
  2. Use the mixture to coat the lamb chops.
  3. Heat the vegetable oil in a skillet and fry the lamb chops on one side for 3-5 minutes, depending on how cooked through you want them.
  4. Flip the lamb chops and add 1 teaspoon of butter. While butter melts, sprinkle the parsley over the chops.
  5. Fry the chops for another 2 minutes, turning them several times, to absorb the melted butter.
  6. Remove the lamb chops on a paper towel, which will absorb the excess fat. Set aside.
  7. Put water in a medium pot and bring it to a boil.
  8. Add salt and throw in the pumpkin. Cook until softens, then remove it from the water.
  9. Blend the pumpkin and the remaining butter, until you get a creamy puree.
  10. Serve the fried lamb chops with pumpkin puree.

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