| Grill the pieces of meat on both sides. |
| Add the paprika, rosemary and sea salt and leave for two hours. |
| Heat the skillet and fry the pieces of meat for 3 minutes on each side. |
| After the meat has been cooked, Flip the pineapple slices into the same skillet. |
| We put tomatoes and watercress on a plate to decorate. |
| Place pineapple slices on both sides of the salad plate and serve with lamb chops. |
Nutritional values:
| Carbs | Protein | Fat | Calories | |
|---|---|---|---|---|
| 4 pieces of lamb, 200g | 6 | 62 | 18 | 440 |
| 1 tablespoon of oil | – | – | 15 | 135 |
| Half a teaspoon of paprika | – | – | – | – |
| 1 rosemary honey | 5.5 | 0.5 | 0.5 | 30 |
| 3 slices of pineapple | 36.2 | 0.8 | – | 155 |
| 4-5 sticks of watercress | 0.4 | 0.3 | 0.1 | 3 |
| 4-5 cherry tomatoes | 30 | – | – | 155 |
| 1 tsp Parmesan cheese | 0.7 | 1.4 | 1.4 | 21 |
| sea salt | – | – | – | – |