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Lamb chops with rosemary potatoes

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Ingredients for 3 servings:

  • 6 lamb chops
  • 6 m.-sized potatoes
  • olive oil
  • 2 sprigs rosemary
  • salt and pepper
  • 1 shot of red wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Simply

Cut the potatoes, skin on, into slices approximately 3-5 mm thick. Place them side by side on a baking tray lined with baking paper and brush with olive oil until shiny. Finely chop the rosemary and sprinkle with a little salt. Simply place the remaining rosemary sprigs on top. Roast in the oven at 200°C (convection oven) for about 25 minutes, until the potatoes are lightly browned around the edges. In the meantime, wash the lamb chops and pat dry. Sprinkle with salt and pepper and fry each side in olive oil for 4-5 minutes. Wrap in aluminum foil. Loosen the pan juices with red wine and season the sauce with salt and pepper if desired. Serve the lamb chops with the sauce and potato slices.

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Written by John Myers

Professional Chef with 29 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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