Lamb Chops on Tomato and Fennel Vegetables

Dice the onions and cut the fennel bulb into strips.

Sauté both in oil until the onions are translucent and the fennel is soft.

Then add the tomatoes, season with 1 tsp. basil and salt and pepper and simmer covered for about 15 minutes. If necessary, add a little water.

Wash the chops well, rub them heartily with the garlic crushed in the press and season with salt, pepper and basil.

Then fry in oil with the rest of the garlic on both sides for 3 to 4 minutes.

Finally, cut the white bread into cubes and roast them with the almond kernels in the fat of the chops. Serve the chops with the vegetables. Sprinkle the roasted ingredients on top of the chops.

Roast the lamb until cooked through, but do not let it set!

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