FRIJE

Instructions

• 1.   Mix the sugar in a bowl with 1 dl of boiling water. Add 2 dl of cold water and vinegar. Add the sliced fennel (without the stems) and red onion, halved radishes, bay leaf, 3 sprigs of thyme, and salt. Press the vegetables into the liquid and let marinate for at least 1 hour in the fridge.
• 2.   Cut the baby potatoes in half, cover them with plenty of cold water, bring to a boil, and let simmer for about 12 minutes: they should still be slightly firm.
• 3.   Cook the asparagus tips in boiling salted water for 2 minutes, then drain and plunge them into cold water.
• 4.   Whisk the egg yolk and mustard, then gradually add sunflower oil. Continue to whisk the sauce while gradually adding 1 dl of the vegetable marinade vinegar. Add honey and 3 sprigs of thyme leaves. Season with pepper and salt.
• 5.   Heat a grill. Brush the lamb chops with olive oil and sear them for 1 minute on each side on the hot grill. Season with pepper, salt, sprinkle with thyme, and continue cooking over low heat according to your taste and the thickness of the chops (they should be pink).
• 6.   Arrange the drained asparagus and pickled vegetables on a large platter, along with the baby potatoes, quartered beets, and watercress. Drizzle with a little vinaigrette. Serve with the grilled lamb chops.

Notes & Suggestions

• Per 100 g: Energy: 149 kcal - Fat: 8.3 g - Carbohydrates: 9.6 g - Fiber: 1.2 g - Protein: 7.9 g

Nutritional information *

Reference

• www.delhaize.be/fr/recettes/recetteDetails/Cotes-d-agneau-grillees-et-salade-printaniere-aux-pickles-de-legumes/r/R00062007