Lamb chops with tomato and thyme crust

Ingredients for 4 servings:

• 8 lamb chops, possibly frozen, preferably halved
• n. B. olive oil for frying
• Salt and pepper, black
• 2 slices of toast
• 75 g tomatoes, dried in oil
• 75 g cheese (Grana Padano), grated
• 1 clove(s) garlic
• olive oil
• 1 tsp, heaped thyme, dried, shredded
• Salt and pepper, black
• 20 cocktail tomatoes
• 150 ml red wine, dry
• 1 tsp, heaped thyme, dried, shredded
• Salt and pepper, black
• 4 servings of spaghetti
• salt water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Oven-baked lamb chops – a perfect party recipe

Thaw the lamb chops slowly. Remove the crusts from the bread and dice them finely. Drain the tomatoes lightly, dice them finely, and add them to the bread. Peel the garlic and press it over the bread. Add the cheese, thyme, salt, and pepper, and stir in enough olive oil to form a thick paste. Rinse the lamb chops in cold water and pat dry. Then sear them briefly on both sides in hot olive oil, seasoning with salt and pepper. Remove the pan from the heat. Cover a baking sheet with aluminum foil and spread the meat on it. Form 16 balls from the paste, flatten them, and place them on the chops. Set the oven to 200°C and grill, and cook the chops for about 10 minutes. Meanwhile, cook the spaghetti in salted water until al dente. For the sauce, heat the pan juices in the pan, stir in the salt, pepper, thyme, and the halved cherry tomatoes. After 1-2 minutes, deglaze with red wine and let everything simmer slightly. Season the sauce again and immediately toss with the pasta. Serve immediately on warmed plates. Serve with red wine.