Lamb with yogurt sauce and baked potatoes

Ingredients for 4 servings:

• 4 lamb loins or lamb chops (more depending on size)
• 1 cup yogurt, Greek
• 8 large potatoes
• n. B. Oil
• Sea salt
• pepper
• Herbs of Provence
• Parsley, chopped
• Chives, chopped
• n. B. garlic
• 1 onion(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Marinate the lamb in oil with garlic and herbs. Peel and quarter the potatoes. Then place them in a large bowl with oil and season with Provençal herbs and sea salt. Toss everything well. Place the potatoes on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C for a good half hour, until the potatoes are golden brown (do the piercing test). In the meantime, fry the lamb for about one and a half minutes on each side (depending on the thickness of the pieces – they should be pink inside) and season with salt and pepper. Wrap the meat in aluminum foil and place it in the oven. Fry the garlic and onions in the pan and remove from the heat. Stir in the yogurt and mix with the herbs. The potatoes should now be cooked through and the meat should have marinated in the oven. Finally, add the cooking juices from the aluminum foil to the yogurt sauce. Important: Do not allow the sauce to boil again. Plate up and serve immediately. Note: Meat and sauce take about 10 minutes of the total cooking time.