John Myers
Lamb Chops with Potato Slices and Winter Salad
The perfect lamb chops with potato slices and winter salad recipe with a picture and simple step-by-step instructions.
- 2 Large potatoes, cut into slices with a vegetable slicer, otherwise cut very fine slices
- 2 Wooden skewers with 2 lamb chops each, seasoned with Knofi and herbs
- 100 g Lamb fillet also called lamb salmon, sliced
- 100 g Lamb’S lettuce
- 100 g Champions
- 1 half White onion
- 1 tbsp Sweet Bavarian mustard
- 2 tbsp White balsamic vinegar
- 4 tbsp Olive oil, or rapeseed oil
- 100 g White bread or toast
- 3 tbsp Sesame seeds
- 80 g Smoked cheese
Preparation of the salad
- Wash and dry the salad, cut the mushrooms into thin slices. Distribute both on plates.
- Finely chop the onion, mix with the mustard and vinegar, fold in 2 tablespoons of oil, season with pepper and salt.
- Cut white bread into cubes and toast with a little oil in the pan to make croutons. Briefly roast the sesame seeds. Put aside.
- Dice the cheese and spread over the salad with the croutons.
- Toast the potato slices in the pan with a little oil, depending on the strength, even with the lid closed .. Keep warm.
- In the frying fat, first fry the skewers over medium heat for about 2 minutes, then fry the lamb slices until both are done. 3-4 min. Arrange the potatoes and meat on 2 plates each and serve the salad on the other plate.
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