John Myers
Colorful Side Dish with Lamb Chops
The perfect colorful side dish with lamb chops recipe with a picture and simple step-by-step instructions.
For the marinade:
- 6 medium sized Potatoes
- 4 top Green peppers
- 3 Spring onions
- 4 Tomatoes
- 1 Solo garlic chopped
- 13 sun-ripened Black olives
- 13 sun-ripened Rosemary fresh
- 1 half a teaspoon Spice mix **
- 4 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1 half a teaspoon Onion granules
- 1 Teaspoon of dried Rubbed rosemary
- 2 Pinches Black pepper from the mill
- 2 Pinches Chilli flakes
- The day before: mix the ingredients into a marinade and place the chops in it, then let it steep overnight.
- The next day: remove the chops from the marinade and dab a little with kitchen paper. Wash the potatoes and vegetables and prepare as follows: Cut the potatoes in half, turn the lamb over in the remaining marinade and place the cut surface on a large baking sheet.
- Halve the peppers lengthways, remove the white inner skins with the seeds, then cut into finger-length pieces; Divide the spring onions into finger-length pieces as well. Briefly turn the peppers and onions in the marinade and place them on the tray with the potatoes. Sprinkle the vegetables with a portion of the garlic and put the olives in between. Sprinkle a little more spice mixture ** over the top to taste.
- Put in the oven at 180 degrees and bake for about 15 minutes. During this time, prepare the tomatoes. To do this, sprinkle the rest of the garlic on the cut surfaces, season with a little pepper, drizzle a few drops of oil and put a rosemary tip in each.
- Briefly brown the lamb chops in a large pan until golden brown, then place them on the baking sheet between the vegetables to cook. Turn the potatoes once and also place the prepared tomatoes on the tray. Now bake everything together for another 20 minutes.
- During this time I added a shot of red wine to the pan, simmered the frying set for the chops and used this stock to nappate the chops before serving.
- Do I have to mention that my “colorful tin” was a poem in terms of taste ?!
- ** Spices: Mixture for Mediterranean oven vegetables
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