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Lamb Chops, Green Pea Puree and Rosemary Potatoes

5 from 2 votes
Prep Time 25 mins
Cook Time 20 mins
Rest Time 1 hr
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Lamb chops and marinade:

  • 5 piece Lamb chops small
  • 50 ml Olive oil
  • 1 RL Tomato paste
  • 1 size Clove of garlic
  • 1 small Onion
  • 1 tsp Dried thyme
  • 0,5 tsp Chili powder
  • Salt

Pea puree:

  • 1 medium-sized Onion
  • 2 Tbsp easy. Butter
  • 750 g Green peas cooked frozen
  • 300 ml Vegetable stock
  • Pepper salt

Potatoes:

  • 350 g Small potatoes (possibly triplets)
  • Olive oil
  • 3 tbsp Dried rosemary
  • Salt

Topping for the pea puree:

  • 5 Tbsp easy. Danish fried onions
  • 2 Tbsp easy. Bacon cubes (streaky) finished product

Instructions
 

Lamb chops preparation:

  • Skin the garlic clove and onion. Finely dice the onion. Mix the oil in a bowl with the tomato paste, thyme, chili powder and salt. Grate in garlic and fold in. Wash the chops in cold water, dry them well, add them to the marinade and knead with your hands until they are all well coated. Let everything rest for at least 1 hour (if you want it to be quick) However, longer would be better.

Preparation of pea puree:

  • Peel and dice the onion and sweat in 1 tbsp butter until translucent. Deglaze with the vegetable stock, bring to the boil and add the frozen peas. Then bring everything to the boil again and add a little salt. The pre-cooked peas do not require any cooking time. After boiling once, simmer for 1 minute and then pour through a sieve. Catch the stock and, while pureeing with the hand blender, gradually pour in just enough of it until the puree has the consistency you want it to be. We don't like it too mushy, so please decide for yourself how much liquid you want to add. Then only season the puree with salt and pepper and fold in the remaining tablespoon of butter. It can cool down afterwards, but that's already done. But it is enough for more than 2 people, so you can freeze the rest and "bring it back to life" for the next meal.

Potatoes:

  • Scrub the potatoes well with a brush under running water, dry them and cut them in half lengthways or cut thicker ones lengthways into thirds or quarters. There should be small halves or almost columns. Put the pieces in a bowl, pour olive oil over them, sprinkle with rosemary and season with salt. Then mix everything together well and place on the baking sheet. See that the interfaces point upwards.
  • Preheat the oven to 200 ° O / bottom heat and then slide the tray into the oven on the 2nd rail from below. The cooking time is 20 minutes.

Completion of chops and puree:

  • About 10 minutes before the end of the cooking time of the potatoes, heat a grill pan (or a normal one) without fat. Take the chops out of the bowl and grill / fry for 4 minutes on both sides. With the rather thin parts, that was enough to get them pink on the inside. At the same time, heat the pea puree over a mild heat while stirring several times and first fry the bacon cubes - also without fat - in a separate pan, turn off the heat and only then add the finished roasted onions. With them, the remaining heat from searing the bacon is enough to roast them lightly. They burn easily if the heat is too intense.
  • The grilling / roasting time of the chops depends on their size and thickness. These weren't very fat. For larger / thick ones, please lengthen the time and then reduce the heat a little when grilling / roasting so that they don't burn on the outside and are still raw on the inside. Possibly cut one in the middle for the test and decide.
  • When the chops and puree are ready, so are the potatoes and ready to serve. Then pour bacon and onions over the puree and .......... let it taste good. We still had some tzatziki as a dip. But that is not mandatory.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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